| Original language | English |
|---|---|
| Pages (from-to) | 325–325 |
| Journal | INTERNATIONAL DAIRY FEDERATION SPECIAL ISSUE |
| State | Published - 1996 |
Some chemical and microbiological characteristics of Jameed (Stone cheese) made from sheep and goat milk
- MS Haddadin
- , SA Ibrahim
- , RK Robinson
Research output: Contribution to journal › Article