Mohamed Eid Abd Allha Shenana
Prof. Emeritus
COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIALS PROCESSED CHEESE SPREADS. MUIR, D. D.; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 32: 279 – 287.
• 1998
Publication Information
Authors
WILLIAMS, S. A. R.; TAMIME, A. Y. AND SHENANA, M. E.
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publication.type
International
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