4

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)
• INVESTIGATIONS ON IMPARTING STRECHABILITY AND MELTABILITY TO WHITE BRINED NABULSI CHEESE
  بواسطة: Quasem, Jihad Mohammad Rafeq منشور: (2004)
• 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)
• A Study of The Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum) And Its Utilization
  بواسطة: Abu Alruz, Khaled Hassan منشور: (2004)
• the Use of salt-tolerant lactic acid bacteria in the production of white boiled cheese
  بواسطة: Al Nabulsi, Anas A. منشور: (1996)