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دليل المستخدم
Alwan، O. A.، و Halbuda، M. B. (2013). Study on The Effectiveness of Lactic Acid Bacteria and Acidity Development in The Manufacturing of Stirred Cured Cheddar Cheese From Camel Milk Comparing With Cow Milk. مجلة جامعة الزيتونة، ع8 ، 31 - 36. مسترجع من http://search.mandumah.com/Record/839573
Alwan، Obied A.، و Mokhtar Belaacem Halbuda. "Study On The Effectiveness of Lactic Acid Bacteria and Acidity Development in The Manufacturing of Stirred Cured Cheddar Cheese From Camel Milk Comparing With Cow Milk." مجلة جامعة الزيتونة ع8 (2013): 31 - 36. مسترجع من http://search.mandumah.com/Record/839573