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1.
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Evaluation of domiati cheese using both of chemical and sensory properties during ripening period [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم الجبن الدمياطى من خلال الخواص الحسيه والكيماويه خلال فترة التسويه.
In: Al-Azhar journal of agricultural sciences sector research 2010.v.8
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2.
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Survival of Escherichia coli O157: H7 in domiati cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة مدى بقاء ميكروب الايشريشيا كولاى O157: H7 فى الجبن الدمياطى.
In: Beni-Suef Veterinary Medical Journal 2001.v. 11(2A)
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3.
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Effect of heat treatments of milk on chemical, microbiological and organoleptic properties of Domiati cheese [eclectronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المعاملات الحرارية للبن على الخواص الكيميائية والميكروبيولوجية والحسية للجبن الدمياطى.
In: Al-Azhar Journal of Agricultural Research 2003 v.37
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4.
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Effect of using cheese slurries as natural flavours on ripening acceleration of Domiati cheese [eclectronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير أستخدام معلقات الجبن كنكهات طبيعية على اسراع تسوية الجبن الدمياطى.
In: Al-Azhar Journal of Agricultural Research 2003 v.37
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5.
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Influence of salt concentration, acidity % and storage temperature on the survival of Escherichia coli O157L H7 in Domiati cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير تركيز الملح والنسبة المئوية للحموضة ودرجة حرارة التخزين على مدى بقاء ميكروب الإيشريشياكولاى O157:H7 فى الجبن الدمياطى.
In: Zagazig Journal of Agricultural Research 2002.v.29(5)
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6.
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Seasonal trends in making Domiati cheese from buffalos milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة تأثير التغيرات الفصلية على كفاءة تصنيع الجبن الدماياطي من اللبن الجاموسي.
In: Journal of Agricultural Research Tanta University 2003.v.29(3)
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7.
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Occurrence of cronobacter species in kareish and domiati cheeses [electronic resource]. by Language: engbara
Other title:
  • تواجد الكرونوباكتر فى الجبن القريش والدمياطى
In: Assiut Veterinary Medical Journal 2014.v.60(142)
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8.
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Manufacture of domiati cheese from reconstituted skim milk and different types of cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صناعة الجبن الدمياطى من اللبن المجفف المسترجع وأنواع مختلفة من القشدة.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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9.
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Making domiati cheese from mixtures of cow’s milk and milk powder [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تصنيع الجبن الدمياطى بمخاليط اللبن البقري ومسحوق اللبن المجفف
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(3)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No3 2.

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10.
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The use of some protective lactic acid bacteria (lab) cultures in preserving domiati cheese [electronic resource] / Hadil Fouad Atia Mouhamed by Language: English Summary language: Arabic
Publication details: 2024
Dissertation note: Theses (Ph.D.) --Cairo University, 2024.
Other title:
  • استخدام بعض مزارع بكتريا حمض اللاكتيك الواقية في حفظ الجبن الدمياطي
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Availability: Items available for loan: Main (1)Call number: CD-8019.

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