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journal of food and dairy sciences, mansoura university
سال:2011 - دوره:2 - شماره:2
QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus
- صفحه:69-78
REDUCING THE LOSSES IN YIELD, QUALITY AND PROFITABILITY OF SUGAR BEET ROOTS RESULTED FROM PROCESSING DELAY USING POTASSIUM FERTILIZATION
- صفحه:79-90
UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE
- صفحه:91-100
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