American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS)
Standardized of Milk is the Importance Factor to Economization Produced Cheese Mozzarella from Cow’s Milk
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Journal of International Environmental Application & Science
Ingredients of Amino-Acids in Cheese Kaçkaval produced from Sheep Milk in Milk Industry in Kosovo
Journal of Progressive Research in Chemistry [JPRC] ISSN 2454-3136
Volume 3, Issue 2, January 12, 2016 Ingredients of Amino – Acids in cheese Kaçkaval produced from Combened milk (2: 1 Cows &Sheep milk) in milk industry in Kosova
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Journal of Progressive Research in Chemistry
Amino Acids in cheese Kaçkaval produced from Combined milk (2: 1 Cows & Sheep milk) in milk industry “Bylmeti” in Fushë Kosova
· BASE https://www.base-search.net/Search/Results?lookfor=shukri+maxhuni&type=all&oaboost=1&ling=1&name=&thes=&refid=dcresen&newsearch=1
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Journal: Journal of Advances in Chemistry Vol. 12, No. 3 www.cirjac.comThe effects economic usage of standardization of buffalo milk compared with non - standardized for production of fresh Mozzarella cheese
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Impact of Types of Milk in Production Cheese Kashkaval
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Production of cheese Kaçkavall from Cows milk at Milk Industries in Kosova · Google scholar https://scholar.google.com/scholar?q=Production+of+cheese+Ka%C3%A7kavall+from+Cows+milk+at+Milk+Industries+in+Kosova&btnG=&hl=en&as_sdt=0%2C5
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International Journal of Sciences: Basic and Applied Research (IJSBAR) ISSN 2307-4531
Production of Curd, the Importance Indicator for Compared Buffalo’s Milk Standardization with non - Standardized
http://gssrr.org/index.php?journal=JournalOfBasicAndApplied&page=article&op=view&path%5B%5D=7315&path%5B%5D=3487
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