4

عناصر مشابهة

• A MICROBIOLOGICAL STUDY OF SOUDJOUK, TRADITUCED SAUSAGE IN AMMAN, JORDAN
  بواسطة: سنقراط، لينا ياسر أمين منشور: (2006)
• The Use of Protein Isolates in the Manufactor of Sausage, Ice Cream and Bread
  بواسطة: Eltayeb, Abdel Rahman Sirelkhatim Mohammed منشور: (2010)
• 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)
• Developing a lactic acid bacteria/yeast starter culture and its use in Jameed production
  بواسطة: السليحات، عبد حماد عبدالله منشور: (2008)
• Molecular Characterization of Lactic Acid Bacteria and Yeast Isolated from Starter Dough of Sudanese Sorghum Fermented Flat Bread (Kissra)
  بواسطة: Aseel, Kawthar M. منشور: (2019)