1.
Abdel Razig KA, Ahmed Babiker NA. Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique. Pak. J. Nutr. [Internet]. 2009 Jul. 15 [cited 2025 Sep. 2];8(8):1138–1143. Available from: https://pjnonline.org/pjn/article/view/963