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1
The use of microbial rennet (Rennilase) in manufacturing Edam cheese
The use of microbial rennet (Rennilase) in manufacturing Edam cheese
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The use of microbial rennet (Rennilase) in manufacturing Edam cheese

Al-Badran, D.S.H ; Al-Omar, M.E ; Al-Fayadh, M.H. (Baghdad Univ., Abu-Ghraib, Baghdad (Iraq).Coll. of Agriculture, Food Science Department)

Zanco (Iraq), 1986, Vol.4 (4)

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2
Use of microbial rennet (rennilase) in soft white cheese making
Use of microbial rennet (rennilase) in soft white cheese making
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Use of microbial rennet (rennilase) in soft white cheese making

Al-Badran, D.S.H ; Al-Omar, M.E ; Al-Fayadh, M.H

Iraqi journal of agricultural science "Zanco", 1986, Vol.4 (2), p.77-85

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3
White local cheese, its processing, quality and improvement
White local cheese, its processing, quality and improvement
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White local cheese, its processing, quality and improvement

Hameed, M.A ; Al-Yiamani, M.E ; Tokan, S. (Jordan Univ., Amman (Jordan). Faculty of Agriculture)

Arab Agricultural Engineer (Syria), 1988 (23)

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4
A study of the chemical composition and organoleptic quality of processed cheese made from cheese made in Iraq
A study of the chemical composition and organoleptic quality of processed cheese made from cheese made in Iraq
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A study of the chemical composition and organoleptic quality of processed cheese made from cheese made in Iraq

Al-Dahhan, A.H ; Ali, M.M ; Kamil, D ; Sebo, N.H ; Mustafa, P. (Salahaddin Univ., Erbil (Iraq))

Zanco (Iraq), 1984, Vol.2 (4)

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5
The use of microwave oven for cooking Hallum cheese
The use of microwave oven for cooking Hallum cheese
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The use of microwave oven for cooking Hallum cheese

Husain, A.M.H ; Al-Omar, M.E ; Al-Rawi, A.T ; Rafo, S.S. (Baghdad Univ., Abu-Ghraib, Baghdad (Iraq). Coll. of Agriculture, Food Science Department)

Zanco (Iraq), 1986, Vol.4 (3)

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6
Using different fat sources in dairy products - low fat spread and cream cheese (in Iraq)
Using different fat sources in dairy products - low fat spread and cream cheese (in Iraq)
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Using different fat sources in dairy products - low fat spread and cream cheese (in Iraq)

Hallal, A.M

Baghdad (Iraq) 1984

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7
Separation of milk coagulants from some domestic vegetative characteristics and their nature (in Iraq)
Separation of milk coagulants from some domestic vegetative characteristics and their nature (in Iraq)
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Separation of milk coagulants from some domestic vegetative characteristics and their nature (in Iraq)

Al-Ameer, F.A

Arbil (Iraq) 1984

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8
Introduction of soybean milk, vegetable oil and milk powder as substitutes in the manufacture of cream cheese (in Iraq)
Introduction of soybean milk, vegetable oil and milk powder as substitutes in the manufacture of cream cheese (in Iraq)
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Introduction of soybean milk, vegetable oil and milk powder as substitutes in the manufacture of cream cheese (in Iraq)

Al-Heeti, H.A

Baghdad (Iraq) 1984

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9
Study of buffalo milk cheddar cheese ripening utilizing whey solids and milk coagulants (in Iraq)
Study of buffalo milk cheddar cheese ripening utilizing whey solids and milk coagulants (in Iraq)
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Study of buffalo milk cheddar cheese ripening utilizing whey solids and milk coagulants (in Iraq)

Jaber, H.A

Baghdad (Iraq) 1984

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10
Utilization of soybean flour and whey powder in the manufacture of cheddar cheese slurry and processed cheese (in Iraq)
Utilization of soybean flour and whey powder in the manufacture of cheddar cheese slurry and processed cheese (in Iraq)
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Utilization of soybean flour and whey powder in the manufacture of cheddar cheese slurry and processed cheese (in Iraq)

Al-Merwazy, S.Ch.A

Baghdad (Iraq) 1983

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