عناصر مشابهة

• Effect Of Some Preservatives On The Properties Of Soft Cheese(Karjesh Cheese)
  بواسطة: Morshed, Samira Mostafa Ali منشور: (1980)
• Microbiological quality of soft white cheese produced traditionally in Jordan and study of its use in the production of probiotic soft white cheese
  بواسطة: Haddad, Moawiya Ahmad S. منشور: (2011)
• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)
• Studies on the Manufacture and Ripening of Ras- Type Cheese
  بواسطة: علي، محمد السيد منشور: (1986)
• Effects of salt and chymosin reduction on the characteristics of white-salted cheese
  بواسطة: Al Otaibi, Mutlag منشور: (2003)