Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk
- DOI
- 10.1007/s13197-024-06101-1
- Published
- 2024-10-04
- Container
- Journal of Food Science and Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1007/s13197-024-06101-1,
title = {Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk},
author = {Hacène Medjoudj and Meriem Derouiche and Borhane Samir Grama and Mohammed Nasreddine Zidoune and Hamadi Attia and Ali Adnan Hayaloglu},
year = {2024},
journal = {Journal of Food Science and Technology},
doi = {10.1007/s13197-024-06101-1},
url = {https://doi.org/10.1007/s13197-024-06101-1}
}RIS
TY - JOUR TI - Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk AU - Hacène Medjoudj AU - Meriem Derouiche AU - Borhane Samir Grama AU - Mohammed Nasreddine Zidoune AU - Hamadi Attia AU - Ali Adnan Hayaloglu PY - 2024 JO - Journal of Food Science and Technology DO - 10.1007/s13197-024-06101-1 UR - https://doi.org/10.1007/s13197-024-06101-1 ER -
APA
Medjoudj, H., Derouiche, M., Grama, B. S., Zidoune, M. N., Attia, H., & Hayaloglu, A. A. (2024). Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-024-06101-1
Source records
- crossref · retrieved 2026-09-27T09:40:21.393Z