Different garlic forms: (lobster, mashed, crushed) and their effect on quality qualities And the molecular life of the fermented cucumber and flavor

• 第一著者: الاستاذ المساعد نوال ابراھیم القاسم الاستاذ المساعد الدكتورة امنھ نصیف جاسم (著者)
• フォーマット: 図書
• 出版事項: College of Education for Women, 2019-02-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

This study aimed to isolate and identifye the growth of microorganisms and their effect on pickled cucumber and cabbage, the study also investigated the effect of garlic (in the form of segments, chopped or crushed) on the mentioned pickled -food features . Furthermore, a sense based comparison is m...