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21.
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Effect of some plant essential oils as natural antimicrobial in white cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض الزيوت النباتية العطرية كمضادات ميكروبية طبيعية على الجبن الأبيض.‪
In: Mansoura university journal of agricultural sciences 2008.v.33(5)
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22.
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Improvement the keeping quality and flavour of processed cheese analogue [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين القدرة الحفظية ونكهة الجبن المطبوخ.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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23.
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Implementation of the hazard and analysis critical control points (haccp) system for safety production of soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تنفيذ وتحليل نظام المخاطر ومراقبة الجودة للإنتاج الأمن للجبن الطرى.
In: Mansoura University Journal of Agricultural Sciences 2006.v.31(2)
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24.
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Herbs as a way for improving quality and prolonging shelf life of soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأعشاب الطبية كوسيلة لتحسين جودة واطالة فترة حفظ الجبن الطري.
In: Annals of Agricultural Science 2006.v.51(2)
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25.
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Investigation of genetic and paragenetic parameters of milk production in sheep [electronic resource]. by Language: English Summary language: Arabic
Other title:
In: Egyptian journal of sheep and goats sciences 2008.v.3(2) SP
Online resources:
Availability: Items available for loan: Main (1)Call number: ART EJSGS V3 No1 SP1.

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26.
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An attempt to produce low fat probiotic edam-like cheese from goats' milk with acceptable quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • محاولة انتاج جبن حيوى مشابه للايدام منخفض الدهن ذو جودة مقبولة من لبن الماعز.
In: Egyptian journal of sheep and goats sciences 2008.v.3(1) SP
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Availability: Items available for loan: Main (1)Call number: ART EJSGS V3 No1 SP11.

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27.
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Trials to improve the quality of soft cheese manufactured from goat's milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • محاولة تحسين جودة الجبن الطرى المصنع من لبن الماعز.
In: Egyptian journal of sheep and goats sciences 2008.v.3(1) SP
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Availability: Items available for loan: Main (1)Call number: ART EJSGS V3 No1 SP12.

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28.
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Microscopical quality of some local and imported white soft cheeses [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الحالة الميكروسكوبية للجبن الأبيض الطري المصنع محليا والمستورد.
In: Zagazig Veterinary Journal 2007.v.35(2)
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29.
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Detection of foot and mouth disease virus (FMDV) in milk and Kareish cheese with trials to control in milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الكشف عم فيروس الحمى القلاعية فى اللبن والجبن القريش مع محاولات لتثبيطه فى الألبان.
In: Assiut Veterinary Medical Journal 2010.v.56(126)
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30.
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Effect of place of production on natural flora of artisanal Egyptian ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير مناطق الإنتاج علي الفلورا الطبيعية للجبن الرأس المصرية.
In: Journal of the Advances in Agricultural Researches 2006.v.11(3)
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31.
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Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة الجبن الراس المصنع باستخدام البادئات الحيوية Lactobacillus rhamnosus.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(2)
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32.
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Effect of starter culture on the quality and yield of karish cheese made from buffalo’s milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير نوع البادىء على جودة وتصافى الجبن القريش المصنع من اللبن الجاموسى.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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33.
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Influence of milk treatment and adjunct culture on quality of Ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير معاملة اللبن والبادئات المساعدة علي خواص الجبن الراس.‪‪
In: Alexandria Journal of Food Science and Technology 2008.v.5(1)
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34.
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Bacteriological quality of mozzarella cheese sold in Tripoli governorate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الجودة البكتريولوجية لجين الموزريللا المعروض للبيع في أسواق محافظة طرابلس.
In: Beni-Suef Veterinary Medical Journal 2007.v.17(1)
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35.
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Modification of the traditional method of making ras cheese, and its effect on the properties and quality of the resultant low-fat ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أثر بعض التعديلات على طريقة صناعة الجبن الراس على صفات وجودة الجبن الناتج المنخفض الدهن أثناء التسوية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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36.
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Effect of adding capsulated and uncapsulated bifidobacteria on quality of kareish cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من الخواص الحيوية لبكتريا البيفيدو المكبسلة والغير مكبسلة فى صناعة الجبن القريش.
In: Minufiya Journal of Agricultural Research 2011. v.36(3)
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37.
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Quality and shelf life enhancement of domiati cheese from heat treated milk using starter culture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جودة وفترة صلاحية الجبن الدمياطى المصنع من لبن معامل حراريا بإضافة مزارع البادئات.
In: Arab Universities Journal of Agricultural Science 2005.v.13(3)
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38.
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Compositional properties and ripening of white soft cheese made with probiotic cultures [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص التركيبية وتسوية الجبن الأبيض الطرى المصنع باستخدام البكتريا الحيوية.
In: Zagazig Journal of Agricultural Research 2005.v.32(2)
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39.
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Influence of transglutaminase (TGASE) enzyme on the quality of low fat Tallaga cheese [electronic resource]. by
Edition: تأثير إنزيم ترانس جلوتامينيز (TGase) على جودة جبن الثلاجة المنخفض الدهن.‪
Language: English Summary language: Arabic In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(9)
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40.
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Quality of edam cheese with using rennin-like fungal enzyme [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات على جودة الجبن اليدام باستخدام المنفحة الميكروبية.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(7)
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