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1.
Chemical and technological studies on the production of mozzarella cheese [microform]/ Gad Mohamed Omara. by Language: English Summary language: Arabic
Publication details: 2003
Dissertation note: Thesis (M.S.)--Minufiya University, 2003.
Other title:
  • دراسات كيماوية و تكنولوجية على إنتاج جبن الموزاريللا.
Availability: Items available for loan: Main (1)Call number: THESIS S-9166.

2.
Technological and chemical studies on mozzarella cheese [microform]/ Abedel-Shawadfy Saleh. by
Publication details: 1997
Dissertation note: Thesis (M.S.)--Tanta University, 1997.
Other title:
  • دراسات تكنولوجية و كيمياوية على الجبن الموزاريلا.
Availability: Items available for loan: Main (1)Call number: THESIS S-6910.

3.
Manufacture of mozzarella chees by using different types of milk [computer file]/ Raid Ibrahem Mohamed El-Metwally. by Language: English Summary language: Arabic
Publication details: 2008
Dissertation note: Thesis (M.S.) -- Mansoura University, 2008.
Other title:
  • تصنيع الجبن الموزاريلا بأستخدام أنواع مختلفة من الألبان.
Online access:
Availability: Items available for loan: Main (1)Call number: CD-2098.

4.
The effect of some technological treatments on mozzarella cheese properties [computer file]/ Mahmoud Mohamed Dosouky El-Ddahma. by Language: English Summary language: Arabic
Publication details: 2009
Dissertation note: Thesis (M.S.) -- Alexandria University, 2009.
Other title:
  • تأثير بعض المعاملات التكنولوجية على خواص جبن الموزاريلا.
Online access:
Availability: Items available for loan: Main (1)Call number: CD-2841.

5.
Studies on manufacture of reduced fat mozzarella cheese [electronic resource] / Rabab Ibrahim Mohamed El-sayed by Language: English Summary language: Arabic
Publication details: 2018
Dissertation note: Thesis (Ph.D.) -- Suez Canal University, 2018.
Other title:
  • دراسات على تصنيع جبن الموزريلا منخفض الدهن
Online access:
Availability: Items available for loan: Main (1)Call number: CD-4647.

6.
Impact of some carbohydrate-base fat replacers on the low fat mozzarella-like cheese characteristics [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام بعض بدائل الدهن كربوهيدراتية المصدر علي صفات الجبن الشبيه بالموزاريلا منخفض الدهن.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
Online access:
Availability: No items available.

7.
The use of TG in manufacturing full fat mozzarella cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام انزيم الترانس جلوتاميناز فى تصنيع جبن الموزريلا كاملة الدسم.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(7)
Online access:
Availability: No items available.

8.
Functional and microstructural properties of low fat mozzarella cheese as affected by exopolysaccharides-producing S. thermophilus and storage conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الوظيفية والتركيبية للجبن الموزاريلا المنخفض الدهن بتاثير سلالات من S. thermophilus المنتجة للسكريات العديدة وظروف التخزين.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
Online access:
Availability: No items available.

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