Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese
<br /><p>This study was done to compare physiochemical and sensory attributes of smoked and non smoked Mudaffara cheese using <em>Coriandrum sativum</em> seed. Mudaffara cheese was prepared from fresh cow's milk and the resulted cheese was divided into two portions; the...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19431 |
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