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This article has been cited by the following article(s):
Implementation of HACCP in the production of Egyptian cheeses: A review
Mohamed A. Farag, Tolulope Joshua Ashaolu, Hania Guirguis and Ibrahim Khalifa eFood 4(2) (2023) https://doi.org/10.1002/efd2.69
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti and Giorgio Giraffa Foods 9(7) 928 (2020) https://doi.org/10.3390/foods9070928
Fundamental modeling, functional attributes, porosity, cohesivity index (Hausner ratio) and compressibility of expanded-granule powder of Egyptian Ras pure cheese
