The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review.

Boukria, Oumayma; El Hadrami, El Mestafa; Boudalia, Sofiane; Safarov, Jasur; Leriche, Françoise; Aït-Kaddour, Abderrahmane.

Afiliação

Boukria O; Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d'Immouzer, Fez 30050, Morocco.
El Hadrami EM; Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d'Immouzer, Fez 30050, Morocco.
Boudalia S; Laboratoire de Biologie, Département d'Écologie et Génie de l'Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l'Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria.
Safarov J; Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan.
Leriche F; Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France.
Aït-Kaddour A; Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France.

Foods ; 9(9)2020 Sep 17.

Article em En | MEDLINE | ID: mdl-32957530