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)
• INVESTIGATIONS ON IMPARTING STRECHABILITY AND MELTABILITY TO WHITE BRINED NABULSI CHEESE
  بواسطة: Quasem, Jihad Mohammad Rafeq منشور: (2004)
• 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)
• Investigation of the heating rate of a Bose Einstein condensate in a scanning beam trap and the decoherence effect in atomic interferometry due to atomic interactions
  بواسطة: Al Fadhli, Shahd منشور: (2010)
• Parametric Study and Optimization of Components Sizing of a Solar Heating-Storing System
  بواسطة: Mulordi, Ali Ahmed Mohamed منشور: (2010)