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1.
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Using acidulants in making ricotta cheese from sweet and salted whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج جبن الريكوتا باستخدام الأحماض من الشرش الحلو والمملح .
In: Mansoura University journal of agricultural sciences 2009.v.34 (4)Part A
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2.
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The effect of potassium sorbate and packing conditions on the quality of ricotta cheese [electronic resource]. by Language: engara
Other title:
  • دراسة تأثير اضافة سوريات البوتاسيوم كمادة حافظة والتعبئة تحت تفريغ علي خواص جبن الريكوتا.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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3.
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Effect of skim milk powder, retentate and flavour compounds on the quality of ricotta cheese [electronic resource]. by Language: engara
Other title:
  • دراسة تأثير اضافة اللبن الفرز المجفف ومركز اللبن المجفف ومركبات النكهة اثناء تصنيع جبن الريكوتا.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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