عناصر مشابهة

• EFFECT OF YAESTS ON THE QUALITY AND SHELF LIFE OF LABANEH
  بواسطة: Abu Jaber, Maha Matrouk Tawfiq منشور: (1990)
• CHEMICAL, MICROBIOLOGICAL,AND SENSORy CHARACTERISTICS OF FRESH AND PROCESSED LAMB MEAT AS AFFECTED BY THE ADDITION OF SODIUM OR POTASSIUM LACTATE
  بواسطة: Al Sheddy, Ibraheem Abd Alrahman منشور: (1994)
• INVESTIGATION ON HEAT-TREATMENT AND PACKAGING OF LABANEH AS A MEANS OF PRESERVATION
  بواسطة: Asad, Lotus A. منشور: (2004)
• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)
• Kinetics Study of Competitive Adsorption of Food Colorants on Natural Jordanian Clay
  بواسطة: Al Masri, Huda Abd Allah Hussein منشور: (2015)