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1.
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Utilization of some enzymes induced flavour in some dairy products [computer files]/ Ibrahim Mahmoud Omar. by Language: English Summary language: Arabic
Publication details: 2003
Dissertation note: Thesis (Ph.D.)--Minufiya University,2003.
Other title:
  • استخدام بعض الانزيمات المكونة للنكهة فى بعض المنتجات اللبنية.
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Availability: Items available for loan: Main (1)Call number: CD-527.

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2.
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Effect of some enzymes added to pickling solution on soft cheese ripening [microform] / Reda Abd EL-Latif Mostafa. by
Publication details: 1979
Dissertation note: Thesis (M.S)--Zagazig University, 1979.
Availability: Items available for loan: Main (1)Call number: THESIS S-3674.

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3.
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Ripening acceleration and quality improvement of gouda cheese with adding milk somatic cells [electronic resource]. by Language: English, ra
Other title:
  • إسراع تسوية وتحسين جودة جبن الجودا بإضافة الخلايا الجسدية المجمعة من اللبن.
In: Annals of agricultural science, Moshtohor 2008.v.46(4)
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4.
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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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5.
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Effect of adding maltodextrin and malt enzymes extract on low fat ras cheese quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة المالتودكسترين ومستخلص أنزيمات المولت على جودة الجبن الراس منخفضة الدهن.
In: Agricultural Research Journal, Suez Canal University 2004 v.3(1)
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6.
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The efficiency of transformed saccharomyces cerevisiae strains to produce b-galactosidase from cheese whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • كفاءة سلالات خميرة محولة وراثيا لإنتاج إنزيم اللاكتيز من شرشر الجبن.
In: Annals of Agricultural Science 2004.v.49(2)
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7.
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Production of enzyme modified Ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج الجبن الراس المعامل انزيميا.
In: Alexandria Science Exchange Journal 2013.v.34(2)
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