EFFECT OF ADDING 2 PERCENT NONFAT DRY MILK AND 2 PERCENT LACTIC ACID STARTER ON THE COMPOSITION OF DOMIATTI CHEESE .
| dc.contributor.author | TAWFIK MOHAMMED YOSHA | |
| dc.date | 1982 | |
| dc.date.accessioned | 2022-06-01T20:48:49Z | |
| dc.date.available | 2022-06-01T20:48:49Z | |
| dc.degree.department | M.SC. | |
| dc.identifier.other | 3605 | |
| dc.identifier.uri | https://drepo.sdl.edu.sa/handle/20.500.14154/58989 | |
| dc.language.iso | en_US | |
| dc.publisher | Saudi Digital Library | |
| dc.title | EFFECT OF ADDING 2 PERCENT NONFAT DRY MILK AND 2 PERCENT LACTIC ACID STARTER ON THE COMPOSITION OF DOMIATTI CHEESE . | |
| dc.type | Thesis | |
| sdl.thesis.level | Master | |
| sdl.thesis.source | SACM - United States of America |