All Stories

  1. Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk

    Article • Journal of Food Science and Technology, October 2024, Springer Science + Business Media

    Dr. Hacène Medjoudj

  2. Characterization of an Algerian traditional cheese Bouhezza prepared with goat's raw milk

    Article • Analytical Letters, November 2019, Taylor & Francis

    Dr. Hacène Medjoudj

  3. Contribution to the characterization of Algerian traditional cheese Bouhezza's goat’s raw milk

    Article • International Journal of Food Properties, December 2017, Taylor & Francis

    Professor Ali A Hayaloglu, Dr. Hacène Medjoudj

  4. Proteolysis and volatile profile in the traditional Bouhezza goat’s milk cheese

    Article • International Journal of Food Properties, October 2016, Taylor & Francis

    Dr. Hacène Medjoudj