عناصر مشابهة

• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)
• 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)
• Microbiological Studies On Some Dairy Products
  بواسطة: Sahloul, Talaat Mohamed Mohamed Ahmed منشور: (1988)
• THE EFFECT OF CASIN: FAT RATIO AND THE ADDITION OF STARTER CULTURE ON THE QUALITY OF LOCAL WHITE - BRINED CHEESE
  بواسطة: Shahin, Rula Mohamed Ali منشور: (1994)