Your search returned 9 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
No cover image available
Chemical, sensory, rheological and microstructural attributes of local white soft cheese varieties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الكيميائية والحسية والريولوجية والتركيب البنائى الدقيق لأنواع محلية من الجبن الأبيض الطرى.‪
In: Mansoura University Journal of Agricultural Sciences 2006.v.31(2)
Online resources:
Availability: No items available.

Add to cart
2.
No cover image available
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)
Online resources:
Availability: No items available.

Add to cart
3.
No cover image available
Study on producing Halloumi cheese from different types of milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة على انتاج الجبن الحلوم من ألبان مختلفة.
In: Egyptian journal of animal production 2008.v.45 Sup. Iss.
Online resources:
Availability: No items available.

Add to cart
4.
No cover image available
Production and utilization of goat's milk in soft cheese making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تاثير بعض الاضافات الغذائية على انتاج لبن الماعز وتصنيع الجبن الطرى.
In: Mansoura University Journal of Food and Dairy Sciences 2012.v.3(1)
Online resources:
Availability: No items available.

Add to cart
5.
No cover image available
Effect of Glucono-ð-Lactone and rennet on improvement of Kareish cheese characteristics [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام الجلوكونو-دلتا- لاكتون والمنفحة لتحسين خواص الجبن القريش.
In: Assiut Journal of Agricultural Sciences 2013.v.44(1)
Online resources:
Availability: No items available.

Add to cart
6.
No cover image available
Influence of heat treated starter culture on the quality of Edam cheese made from reconstituted whole milk powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بادئ البكتيريا المعاملة بالصدمة الحرارية على جودة الجبن الأيدام المصنعة من لبن مسترجع كامل الدسم.
In: Minufiya Journal of Agricultural Research 2003. v.28(1)
Online resources:
Availability: No items available.

Add to cart
7.
No cover image available
Adding essences or vegetable pickles to goats milk to improve the quality of soft cheese made it [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين خواص الجبن الأبيض المصنع من لبن الماعز.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)
Online resources:
Availability: No items available.

Add to cart
8.
No cover image available
Quality of soft cheese made with goat's milk as affected with the addition of certain essences [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة بعض مكسبات الطعم و النكهة للبن الماعز علي صفات الجبن الابيض الناتج.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)
Online resources:
Availability: No items available.

Add to cart
9.
No cover image available
A study on cream Cheese [electronic resource] / Ahmed Gamal Elshenawy Elshenawy by Language: English Summary language: Arabic
Publication details: 2021.
Dissertation note: Thesis (M.S.) -- Kafr El Sheikh University, 2021.
Other title:
  • دراسة على جبن القشدة
Online resources:
Availability: Items available for loan: Main (1)Call number: CD-6545.

Place hold Add to cart
Pages

Home | About ENAL | Collections | Services | Activities | Calendar | Contact us

7 Nadi El Sayed St., Giza, Egypt | Phone:02-33351121 +02-33351313 | 
| Email: enalegypt@gmail.com