عناصر مشابهة

• EFFECT OF THE USE OF A LACTIC ACID BACTERIA STARTER CULTURE AND GLUCOSE ON THE SURVIVAL OF SALMONELLAAND LISTERIA MONOCYTOGENESIN SOUDJOUK, TRADITIONALLY PRODUCED SAUSAGE IN JORDAN
  بواسطة: عدس، سناء عبدالكريم منشور: (2006)
• Effect of Egg Yolk Substitution by Sweet whey Protein Concentrate and Isolate, on Sensory and Physical Properties of Gelato Vanilla Ice Cream
  بواسطة: Al Faifi, Mosa Suliman منشور: (2009)
• SANITARY CONDITION OF LOCALLY MANUFACTURED ICE CREAM WITH SPECIAL REFERENCE TO STAPHYLOCOCCUS AUREUS
  بواسطة: Said, Safaa Mahmoud Ibrahim Al Sayed منشور: (2001)
• Studies on the proteolytic psychrotrophic bacteria in ice cream in sharkia governorate
  بواسطة: Gomaa, Maha Mohamad Samir Mohamad منشور: (1999)
• The Impact of Using Balanced Scorecard in Measuring the Strategic Performance in Food Industry
  بواسطة: BinHajeb, Majid منشور: (2010)