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1.
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Evaluation of some lactic acid bacteria in the light of its role in cheese ripening [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم بعض بكتريا حمض اللاكيك في ضوء دورها في تسوية الجبن.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)I
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2.
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Effect of adding salted buttermilk to different tiypes of milk on the properties of Ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام اللبن الخض المملح مع ألبان أخرى على خواص الجبن الراس.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)III
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3.
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Rheological properties of ultrafiltrated herby white cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الريولوجية للجبن الأبيض بالاعشاب الطبية المصنع بنظام الترشيح الفائق.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part A
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4.
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Effect of using glucono-delta-lactone as acidulant on the chemical and rheological properties of mozzarella cheese maed from different types of milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير حمض الجلوكونودلتا لاكتون على الخواص الكيماوية والريولوجية لجبن الموزاريلا المصنع من ألبان مختلفة.
In: Mansoura Unviersity Journal of Agricultural Sciences 2006.v.31(4)
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5.
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Incorporation of plant seeds solids (sweet lupine and chickpea) into karish cheese analogs [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إدماج جوامد الحبوب النباتية للترمس الحلو والحمص البلدى فى مشابه الجبن القريش.
In: Journal of the Advances in Agricultural Researches 2006.v.11(4)
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6.
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Chemical, reheological and organoleptic properties of processed cheese analogs (partial and whole replacement cheese) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الكيماوية والريولوجية والحسية للجبن المطبوخ المشابه (الاحلال الجزئى والكلى للجبن).
In: Journal of the Advances in Agricultural Researches 2006.v.11(4)
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7.
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Study on spreadable processed cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة على مفرود الجبن المطبوخ.‪
In: Mansoura University Journal of Agricultural Sciences 2005.v.30(10)
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8.
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Improving the quality of karish cheese by using fat replacers (inulin and peafibers) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جودة الجبن القريش باستخدام بدائل الدهون (inulin وال peafibers).
In: Annals of Agricultural Science, Moshtohor 2004.v.42(1)
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10.
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Influence of essential oils on the viability of some potential pathogenic bacteria [electronic resource] / Mary Ishaq Sobhy by Language: English Summary language: Arabic
Publication details: 2022.
Dissertation note: Thesis (Ph.D.) -- Assiut University, 2022.
Other title:
  • تأثير الزيوت العطرية على حيوية بعض البكتريا المسببة للأمراض المحتملة
Online resources:
Availability: Items available for loan: Main (1)Call number: CD-6740.

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