S. Parvin
Graduate School of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan
M. M. Rahman
Laboratory of Dairy Food Science, Research Faculty of Agriculture, Hokkaido University, Hokkaido 060
K. Shimazaki
Laboratory of Dairy Food Science, Research Faculty of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan
I. Kato
Graduate School of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido 069-8501, Japan
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How to cite this article
S. Parvin, M. M. Rahman, K. Shimazaki and I. Kato, 2008. Technology and Physicochemical Characteristics of Traditional Dhaka Cheese. International Journal of Dairy Science, 3: 179-186.
DOI: 10.3923/ijds.2008.179.186
URL: https://scialert.net/abstract/?doi=ijds.2008.179.186
DOI: 10.3923/ijds.2008.179.186
URL: https://scialert.net/abstract/?doi=ijds.2008.179.186