Dabaj, F. K. H. (2021). Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Dabaj, Fatma Khalifa Hussein. Effect of Lactobacillus Casei 431 and Lactobacillus Acidophilus La-5 on the Physico-chemical Property, Sensory Quality and Volatile Compounds in Fresh Libyan White Cheese. 2021.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Dabaj, Fatma Khalifa Hussein. Effect of Lactobacillus Casei 431 and Lactobacillus Acidophilus La-5 on the Physico-chemical Property, Sensory Quality and Volatile Compounds in Fresh Libyan White Cheese. 2021.
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