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Improvement of low fat cheese properties using lactic acid bacterial culture [electronic resource] / Rasha Abd El salam Ghobashy

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Language: English Summary language: Arabic Publication details: 2020.Other title:

تحسين خواص الجبن منخفض الدهن بإستخدام بادئات بكتريا حمض اللاكتيك [Added title page title]

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Dissertation note: Thesis (Ph.D.) -- Ain Shams University, 2020.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
E-Thesis	Main	CD-6356 (Browse shelf(Opens below))	Available		CD0006356

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Previous	CD-6353 Effect of moringa oleifera seeds on immunity and performance of broilers in Egypt and Sudan \| [electronic resource] /	CD-6354 Effect of plant density and Nitrogen fertilizer rates on quantity, quality and anatomical characteristics of some Flax cultivars \| [electronic resource] /	CD-6355 Comparative diagnostic study on tuberculosis in cattle and buffaloes \| [electronic resource] /	CD-6356 Improvement of low fat cheese properties using lactic acid bacterial culture \| [electronic resource] /	CD-6357 Ecological and biological studies on the main insect pests attacking navel orange trees and their associated natural enemies \| [electronic resource] /	CD-6360 Quality assessment of fresh and chilled broiler chicken carcasses retailed in Alexandria province \| [electronic resource] /	CD-6361 Methicillin -resistant Staphylococcus aureus (MRSA) in some meat Product \| [electronic resource] /	Next

Thesis (Ph.D.) -- Ain Shams University, 2020.

Includes bibliographical references (Leaves 150-165)

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Summary in Arabic

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