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Dr. malik haddedin
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Book Title
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Authors
Publisher
Year
Edition
Micrbiology of White Brined Cheese. In:Developments in Food Microbiology
Published
Haddadin,M.S.Y
Elsevier Applied Science Publisher
1986
Second Edition
Food Processing
Published
Haddadin, M. S. Y. Amer, A. and Humeid, M. A.
Published by The Open University of Jerusalem
1994
Unit Operation in Food Processing
Published
Haddadin, M.S.Y
The Open University of Jurasalem,Amman-Jordan.
2004
Bioconversion olive pomace into a broiler feed high in protein and metabolizable energy
Published
Haddadin,M.S.Y.,Abdulrahim,S. and Al-Khawaldeh,G.Y.(
1999
Utilisation of lactoperoxidase system to conserve Raw (unprocessed milk)in Jordan
Published
Haddadin, M. S. Y
Financed Research Project, Amman-Jordan.(98 pages).
1995
Bioconversion of tomato pomace into a broiler feed high in protein and metabolisable energy
Published
Haddadin,M.S.Y.and Abdulrahim,S
The Higher Council for Science Technology, Financed Research Project, Amman-Jordan.(40 pages).
2004
Milk quality requirement For yoghurt –making
Published
Robinson ,R.K.and M.S.Y. Haddadin.
Woodhead Pubshing Limited 2010
2010
first edition
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