African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Donkey cheese made through pure camel chymosin

Giuseppe Iannella
  • Giuseppe Iannella
  • Food Science and Technology Research, Benevento, Italy.
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  •  Received: 27 April 2015
  •  Accepted: 05 June 2015
  •  Published: 30 July 2015

How to cite this article

APA /
Iannella, G. (2015). Donkey cheese made through pure camel chymosin. African Journal of Food Science, 9(7), 421-425.
Chicago /
Giuseppe Iannella. "Donkey cheese made through pure camel chymosin." African Journal of Food Science 9, no. 7 (2015): 421-425.
MLA /
Giuseppe Iannella. "Donkey cheese made through pure camel chymosin." African Journal of Food Science 9.7 (2015): 421-425.
DOI /
https://doi.org/10.5897/AJFS2015.1322
URL /
https://academicjournals.org/journal/AJFS/article-abstract/1A3CD2D54274

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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