View of Effect of Milk Fat Replacement with Sunflower, Corn, and Olive Oils on the Physicochemical, Microbiological, Energy, and Sensory Properties of Sudanese Braided Cheese

Return to Issue Details Effect of Milk Fat Replacement with Sunflower, Corn, and Olive Oils on the Physicochemical, Microbiological, Energy, and Sensory Properties of Sudanese Braided Cheese Download Download PDF