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عناصر مشابهة

• 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)
• EVALUATION OF SOME CHEMICAL AND SENSORY PROPERTIES OF DIFFERENT BURGER FORMULATIONS
  بواسطة: المرازيق، خالد محمد منشور: (2008)
• Effect of Some Preservatives on The Properties of Soft Cheese (Karjesh Cheese)
  بواسطة: Morshed, Samira Mostafa Ali منشور: (1980)
• Effect of Addition Raw Bacteriocin Produced by Lactobacillus Delbrueckii Sub-Sp. Bulgaricus on Soft Cheese
  بواسطة: عبدالكريم، كردستان عبدالسلام منشور: (2022)
• Thermal Process Requirements of Canned Chickpea Dip and their Effects on its Sensory Properties
  بواسطة: Yaseen, Emad Isam Hussein. منشور: (1992)