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دليل المستخدم
Ahmad، L. M. A.، Yamani، M. I.، و Al Ismail، K. M. (2014). 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 (رسالة دكتوراه غير منشورة). الجامعة الاردنية، عمان. مسترجع من http://search.mandumah.com/Record/717600
Ahmad، Leena Mohammad Ahmad، Mohammad Isam Yamani، و Khalid Mohmmed Al Ismail. "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" رسالة دكتوراه. الجامعة الاردنية، عمان، 2014. مسترجع من http://search.mandumah.com/Record/717600