عناصر مشابهة

• A STUDY OF THE EFFECT OF DIFFERENT COMBINATIONS OF PH AND SALT CONCETRATIONS OF THE BRINE ON THE STORAGE ABILITY AND SENSORY QUALITY OF BOILED WHITE CHEESE (NABULSI)
  بواسطة: Herzallah, Saqer Mohammad منشور: (1994)
• A study of in-can heating preservation of Nabulsi cheese with emphasis on Halotolerant Bacteria
  بواسطة: Abu Alruz, Khaled Hassan منشور: (1999)
• 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)
• IMPACT OF CURD WASHING AND STARTER CULTURE TYPE ON THE FUNCTIONAL PROPERTIES OF MOZZARELLA CHEESE DURING PIZZA BAKING
  بواسطة: Ayyash, Mutamed Mohammad منشور: (2007)
• Astudy towards the improvement of jameed quality and solubility
  بواسطة: Quasem, Jihad Mohammad Rafeq منشور: (1996)