Formulation of low-sodium Nabulsi cheese by using potassium chloride
2021
Zain Al Deen, Manar | Mudalal, Samer
Study the characteristics of the cheese after the partial replacement of the sodium salt of the physical microbial growth , and the shelf life of the refrigerator temperature.
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Nabulsi cheese
Language
English
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application/pdf
2024-11-29
2025-10-26
Dublin Core
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