تاثير بروتينات الشرش المؤستلة وفستق الحقل في صفات الجبن المطبوخ == EFFECT OF ACETYLIZED WHEY PROTEINS AND PEANUTS ON THE PROPERTIES OF PROCESSED CHEESE
Author name:
اثير جاسم محمد جندل
Supervisor name:
نزار فخري محمد
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University of Al Mosul - College Of Agriculture And Forestry
Language:
Arabic
University location:
Mosul
First pages:
T62500 - p.pdf
