عناصر مشابهة

• A STUDY ON THE USE OF THE YOGURT STARTER CULTURE BACTERIA FOR THE DETECTION OF ANTIBIOTIC RESIDUES IN MILK
  بواسطة: Al Kurdi, Lina Mohammed Adnan منشور: (1994)
• A Study On The Effect Of Direct Acidification On Hard Cheese Quality
  بواسطة: Emara, Eissa Abd Algaffar Hassan منشور: (1985)
• Effects of salt and chymosin reduction on the characteristics of white-salted cheese
  بواسطة: Al Otaibi, Mutlag منشور: (2003)
• Effect Of Storage On Properties Of Processed Cheese
  بواسطة: Emara, Hamed Mohamed Mohamed منشور: (1984)
• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)