Evaluation of the quality of a local Camembert type chees made at the dairy of Sidi Saâda-Relizane-Algeria
This study was conducted in order to evaluate the organoleptic , physicochemical and bacteriological quality of the local Camembert-type cheese produced in the dairy of Sidi Saâda Relizane. The evaluation was made by tracking a lot from the production to the consumption deadline. Organoleptically...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Phytochemistry & Organic Synthesis Laboratory
2017-11-01
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| Series: | PhytoChem & BioSub Journal |
| Online Access: | https://drive.google.com/file/d/1cf4JUPZOMeKi12QpLSTm0eYiOyZxUkKj/view?usp=sharing |