Authors: YAMANI MI ALNABULSI AA HADDADIN MS ROBINSON RK

Citation: Mi. Yamani et al., THE ISOLATION OF SALT-TOLERANT LACTIC-ACID BACTERIA FROM OVINE AND BOVINE MILKS FOR USE IN THE PRODUCTION OF NABULSI CHEESE, International journal of dairy technology, 51(3), 1998, pp. 86-89

Authors: HADDADIN MS IBRAHIM SA ROBINSON RK

Citation: Ms. Haddadin et al., PRESERVATION OF RAW-MILK BY ACTIVATION OF THE NATURAL LACTOPEROXIDASESYSTEMS, Food control, 7(3), 1996, pp. 149-152

Authors: HADDADIN MS ALMUHIRAT SR BATAYNEH N ROBINSON RK

Citation: Ms. Haddadin et al., PRODUCTION OF ACETIC AND PROPIONIC ACIDS FROM LABNEH WHEY BY FERMENTATION WITH PROPIONIBACTERIA, Journal of the Society of Dairy Technology, 49(3), 1996, pp. 79-81

Authors: HADDADIN MS SHAHIN RMA ROBINSON RK

Citation: Ms. Haddadin et al., THE INFLUENCE OF THE CASEIN-FAT RATIO IN SHEEPS MILK ON THE CHEMICAL-COMPOSITION AND SENSORY PROPERTIES OF NABULSI CHEESE, Journal of the Society of Dairy Technology, 48(3), 1995, pp. 71-75