المؤلفون: Rabih KAMLEH, Imad TOUFEILI, Rola AJIB, Bilal KANSO, John HADDAD

المصدر: Czech Journal of Food Sciences, Vol 30, Iss 6, Pp 512-519 (2012)

مصطلحات موضوعية: d cheese, microbiology, sensory, q10, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0004_estimation-of-the-shelf-life-of-halloumi-cheese-using-survival-analysis.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/3b802be9487540c7bfa12e095bff3b67