عناصر مشابهة

• INVESTIGATIONS ON IMPARTING STRECHABILITY AND MELTABILITY TO WHITE BRINED NABULSI CHEESE
  بواسطة: Quasem, Jihad Mohammad Rafeq منشور: (2004)
• 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)
• 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)
• Characterization of the activity and the type of lactic acid bacteria during fermentation of mish cheese and their role on sensory properties by identification some flavour compounds
  بواسطة: Ahmad, Leena Mohammad Ahmad منشور: (2014)
• Effect of Baking Intensity (Browning) on the Protein Quality of Two Locally Produced types of ka'ak
  بواسطة: Abu Dweih, Baderan Musa Hussein منشور: (1994)