Formulation of low-sodium Nabulsi cheese by using potassium chloride
| dc.contributor.advisor | Mudalal, Samer | |
| dc.contributor.author | Zain Al Deen, Manar | |
| dc.date.accessioned | 2021-01-09T05:19:45Z | |
| dc.date.available | 2021-01-09T05:19:45Z | |
| dc.date.issued | 2021-01-06 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/15556 | |
| dc.language.iso | en | en_US |
| dc.subject | Nabulsi cheese,hypertension,salt | en_US |
| dc.title | Formulation of low-sodium Nabulsi cheese by using potassium chloride | en_US |
| dc.type | Graduation Project | en_US |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- nabulsi-cheese-presentation-manar-graduate-project.pdf
- Size:
- 1.99 MB
- Format:
- Adobe Portable Document Format
- Description:
License bundle
1 - 1 of 1
Loading...
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: