3

عناصر مشابهة

• A STUDY OF THE EFFECT OF DIFFERENT COMBINATIONS OF PH AND SALT CONCETRATIONS OF THE BRINE ON THE STORAGE ABILITY AND SENSORY QUALITY OF BOILED WHITE CHEESE (NABULSI)
  بواسطة: Herzallah, Saqer Mohammad منشور: (1994)
• A study of in-can heating preservation of Nabulsi cheese with emphasis on Halotolerant Bacteria
  بواسطة: Abu Alruz, Khaled Hassan منشور: (1999)
• Effects of Enzymatic and Chemical Modifications of Milk Composition on the Meltability and Stretchability of White Brined Cheese
  بواسطة: الطراونة، حنين نايف أحمد منشور: (2019)
• Microbiological quality of soft white cheese produced traditionally in Jordan and study of its use in the production of probiotic soft white cheese
  بواسطة: حداد، معاوية أحمد صالح منشور: (2011)
• Biogenic Amine Formation and Distribution in Roumy Cheese, an Egyptian-Type Hard Cheese during the Ripening Period
  بواسطة: شحاتة، ناهد منشور: (2017)