| You are in:Home/Publications/OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186 | |
Prof. Mohamed Eid Abd Allha Shenana :: Publications: |
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| Title: | OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186 |
| Authors: | SAFINAZ EL-SHIBINY, M.E. SHENANA, FIZA M. ASSEM, G.F. EL-NAGAR AND SANIA M. ABDOU. |
| Year: | 2008 |
| Keywords: | Not Available |
| Journal: | Not Available |
| Volume: | Not Available |
| Issue: | Not Available |
| Pages: | Not Available |
| Publisher: | Not Available |
| Local/International: | Local |
| Paper Link: | Not Available |
| Full paper | Not Available |
| Supplementary materials | Not Available |
| Abstract: |
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