The effect of adjusting PH on stretchability and meltability to white brined Nabulsi cheese.(Report): An article from: American Journal of Applied Sciences

This digital document is an article from American Journal of Applied Sciences, published by Science Publications on April 1, 2009. The length of the article is 5353 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

From the author: Key words: Nabulsi cheese, PH, stretchability and meltability

Citation Details
Title: The effect of adjusting PH on stretchability and meltability to white brined Nabulsi cheese.(Report)
Author: Ayman Suliman Mazahreh
Publication:American Journal of Applied Sciences (Magazine/Journal)
Date: April 1, 2009
Publisher: Science Publications
Volume: 6 Issue: 4 Page: 543(8)

Article Type: Report

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