Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272258
Title: Effects of salt and chymosin reduction on the characteristics of white-salted cheese
Author: Al-Otaibi, Mutlag.
ISNI:       0000 0001 3407 8023
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 2003
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.272258  DOI: Not available
Keywords: Proteoloysis Food Microbiology Chemistry, Organic
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