Qualitative characteristics of traditional Jordanian Jameed and a way to improve quality and reduce health risks

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Date

2018-09-27

Date Issued

2018-09-27

Authors

Hilali, Muhi El-Dine

Ababneh, Hutheifa

Rischkowsky, Barbara

Citation

Muhi El-Dine Hilali, Hutheifa Ababneh, Mourad Rekik, Barbara Rischkowsky. (27/9/2018). Qualitative characteristics of traditional Jordanian Jameed and a way to improve quality and reduce health risks. Beirut, Lebanon: International Center for Agricultural Research in the Dry Areas (ICARDA).

Abstract

This presentation describes the qualitative characteristics of traditional Jordanian Jameed and a way to improve quality and reduce health risks.

Permanent link

https://hdl.handle.net/20.500.11766/9436

Collections

Agricultural Research Knowledge

AGROVOC Keyword(s)

; livestock production

Subject(s)

jameed; dairy product

Author(s) ORCID(s)

Hilali, Muhi El-Dine https://orcid.org/0000-0002-8945-9613
Rekik, Mourad https://orcid.org/0000-0001-7455-2017
Rischkowsky, Barbara https://orcid.org/0000-0002-0035-471X