MOHAMED ABDALLA, Mohamed Osman; SULIEMAN MOHAMMED, El Imam Hassan. Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda). Pakistan Journal of Nutrition, Pakistan, v. 9, n. 3, p. 205–208, 2010. DOI: 10.3923/pjn.2010.205.208. Disponível em: https://pjnonline.org/pjn/article/view/1153. Acesso em: 2 sep. 2025.