Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air

Document Type : Research Paper

Authors


استاندارد ملی ایران، ۱۳۴۹. تعیین مقدار کلرور پنیر، شماره ۱۸۰۹.
استاندارد ملی ایران، ۱۳۷۹. شیر و فرآورده‏های آن - روش شمارش کلی پرگنه‏های میکروارگانیسم‏ها در 30 درجه سلسیوس، شماره ۵۴۸۴.
استاندارد ملی ایران،۱۳۸۴. کشک خشک-ویژگی ها، شماره ۱۱۸۸.
استاندارد ملی ایران، ۱۳۸۵. شیر و فرآورده‌های آن- تعیین اسیدیته و pH، شماره ۲۸۵۲.
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