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عناصر مشابهة

• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)
• Chemical and Microbiological Comparative Studies on White Soft Cheese Produced by Ul Trafiltration and Some Classical Methods
  بواسطة: عثمان، دينا مصطفى منشور: (2003)
• The Role of Probiotic Bacteria on Microbiological Properties of Sudanese White Soft Cheese
  بواسطة: Mohammed, Alwaleed Ibrahim منشور: (2018)
• Effect of Some Preservatives on The Properties of Soft Cheese (Karjesh Cheese)
  بواسطة: Morshed, Samira Mostafa Ali منشور: (1980)
• Effects of Salt and Chymosin Reduction on the Characteristics of White-Salted Cheese
  بواسطة: Al Otaibi, Mutlag منشور: (2003)