Work

Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks

Year: 2009

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/j.1471-0307.2009.00535.x

Authors: SALWA BORNAZ, ALI SAHLI, AMIRA ATTALAH, HAMADI ATTIA

Institutions: Higher Institute of Food Industries of Tunis, Institut National Agronomique de Tunisie, University of Sfax

Language: English

Topic: Animal Diversity and Health Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2147665073

FWCI: 1.208

Cites: 23

Cited by: 80

Related to: 10