Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

por Mbye, Mustapha, Mohamed, Huda, Ramachandran, Tholkappiyan, Hamed, Fathalla, AlHammadi, Ahlam, Kamleh, Rabih, Kamal-Eldin, Afaf
Publicado 2021