جبن منمق (Arabic Wikipedia)

Analysis of information sources in references of the Wikipedia article "جبن منمق" in Arabic language version.

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Papageorgiou, Demetrios K.; Bori, Mina; Mantis, Antonios (1 Nov 1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22 °C". Journal of Food Protection (بالإنجليزية). 59 (11): 1193–1199. DOI:10.4315/0362-028X-59.11.1193. ISSN:0362-028X. Archived from the original on 2020-12-17.

Tsiotsias, A.؛ Savvaidis, I.؛ Vassila, A.؛ Kontominas, M.؛ Kotzekidou, P. (2002). "Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese 'Anthotyros'". Food Microbiology. إلزيفير. ج. 19 ع. 1–3: 117–126. DOI:10.1006/fmic.2001.0469.
Papageorgiou, Demetrios M.؛ Bori, Mina؛ Mantis, Antonios (1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22 °C". Journal of Food Protection. International Association for Food Protection. ج. 59 ع. 11: 1193–1199. DOI:10.4315/0362-028X-59.11.1193.
Papageorgiou, Demetrios K.; Bori, Mina; Mantis, Antonios (1 Nov 1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22 °C". Journal of Food Protection (بالإنجليزية). 59 (11): 1193–1199. DOI:10.4315/0362-028X-59.11.1193. ISSN:0362-028X. Archived from the original on 2020-12-17.
Arvanitoyannis، Ioannis S.؛ Kargaki، Georgia K.؛ Hadjichristodoulou، Christos (2011-12). "Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"". Anaerobe. ج. 17 ع. 6: 295–297. DOI:10.1016/j.anaerobe.2011.04.007. ISSN:1075-9964. مؤرشف من الأصل في 21 ديسمبر 2020. {{استشهاد بدورية محكمة}}: تحقق من التاريخ في: |تاريخ= (مساعدة)

Arvanitoyannis، Ioannis S.؛ Kargaki، Georgia K.؛ Hadjichristodoulou، Christos (2011-12). "Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"". Anaerobe. ج. 17 ع. 6: 295–297. DOI:10.1016/j.anaerobe.2011.04.007. ISSN:1075-9964. مؤرشف من الأصل في 21 ديسمبر 2020. {{استشهاد بدورية محكمة}}: تحقق من التاريخ في: |تاريخ= (مساعدة)

Papageorgiou, Demetrios K.; Bori, Mina; Mantis, Antonios (1 Nov 1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22 °C". Journal of Food Protection (بالإنجليزية). 59 (11): 1193–1199. DOI:10.4315/0362-028X-59.11.1193. ISSN:0362-028X. Archived from the original on 2020-12-17.
Arvanitoyannis، Ioannis S.؛ Kargaki، Georgia K.؛ Hadjichristodoulou، Christos (2011-12). "Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"". Anaerobe. ج. 17 ع. 6: 295–297. DOI:10.1016/j.anaerobe.2011.04.007. ISSN:1075-9964. مؤرشف من الأصل في 21 ديسمبر 2020. {{استشهاد بدورية محكمة}}: تحقق من التاريخ في: |تاريخ= (مساعدة)

Papageorgiou, Demetrios K.; Bori, Mina; Mantis, Antonios (1 Nov 1996). "Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22 °C". Journal of Food Protection (بالإنجليزية). 59 (11): 1193–1199. DOI:10.4315/0362-028X-59.11.1193. ISSN:0362-028X. Archived from the original on 2020-12-17.
Arvanitoyannis، Ioannis S.؛ Kargaki، Georgia K.؛ Hadjichristodoulou، Christos (2011-12). "Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"". Anaerobe. ج. 17 ع. 6: 295–297. DOI:10.1016/j.anaerobe.2011.04.007. ISSN:1075-9964. مؤرشف من الأصل في 21 ديسمبر 2020. {{استشهاد بدورية محكمة}}: تحقق من التاريخ في: |تاريخ= (مساعدة)