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1.
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Effect of some technological treatments on soft cheese [microform]: physical properties and protein break down/ Nadia Abd El-Salam Mohamed. by Language: English Summary language: Arabic
Publication details: 1973
Dissertation note: Thesis(M.S.)-- University of Alexandria, 1973.
Other title:
  • تأثير بعض المعاملات التكنولوجية على الجبن الطرى (بعض الصفات الطبيعية و تسوية البروتين).
Availability: Items available for loan: Main (1)Call number: THESIS S-956.

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2.
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Studies on the use of hydrogenated vegetable oils substituting milk fat for making filled soft cheese [microform] / by Manal Metwaly El-Kenawi. by Language: English Summary language: Arabic
Publication details: 1977
Dissertation note: Thesis (M.S.)--Cairo University, 1977.
Other title:
  • دراسات عن إستخدام الزسوت النباتية المهدرجة في صناعة بديل للجبن الطري.
Availability: Items available for loan: Main (1)Call number: THESIS S-1229.

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3.
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Technological studies on white soft cheese from milk concentrate [microform] / Hassan Mohamed Hassan Hassaan. by
Publication details: 1993
Dissertation note: Thesis (M.S)--AL-Azhar University, 1993.
Other title:
  • دراسات تكنولوجية على الجبن الابيض الطرى المصنع من مركزات الالبان.
Availability: Items available for loan: Main (1)Call number: THESIS S-2231.

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4.
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Effect of storage on properties of processed cheese [microform]/ Hamed Mohamed Mohamed Emara. by
Publication details: 1984
Dissertation note: Thesis (M.S.) -- Zagazig University, 1984.
Availability: Items available for loan: Main (1)Call number: THESIS S-5137.

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5.
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Studies on the use of some vegetable oils in hard cheese making [microform]/ Abd El-Kader Abd El-Azeem Hefny. by
Publication details: 1982
Dissertation note: Thesis (Ph.D.) -- Ain Shams University, 1982.
Other title:
  • دراسات على استخدام بعض الزيوت النباتيه فى أنتاج الجبن الجاف.
Availability: Items available for loan: Main (1)Call number: THESIS S-5476.

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6.
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Microbiological studies on processed cheese [microform]/ Ahmed Ahmed Mohamed Gamal Eldein. by
Publication details: 1998
Dissertation note: Thesis (M.S.)--Mansoura University,1998.
Other title:
  • دراسات ميكروبية على الجبن المطبوخ.
Availability: Items available for loan: Main (1)Call number: THESIS S-5788.

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7.
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Studies on the application of whey retentate produced by ultrafiltration in process cheese manufacture [microform]/ Mohamed Nour Eldin Farid Abdou Hamad. by
Publication details: 1997
Dissertation note: Thesis (M.S.)--Mansoura University,1997.
Other title:
  • إستخدام مركز الشرش الناتج من الترشيح الفوقى لصناعة الجبن المطبوخ.
Availability: Items available for loan: Main (1)Call number: THESIS S-3890.

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8.
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Influence of salt content on the chemical, rheological and sensory properties of gouda cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير محتوى الملح على الخواص الكيميائية والريولوجية والحسية للجبن الجودا.
In: Egyptian Journal of Agricultural Research 2009.v.87 (5)
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9.
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Effect of feeding half-fat processed cheese spreads containing different types of whey protein concentrates on plasma lipids of rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الجبن المطبوخ منخفض الدسم المحتوية على أنواع مختلفة من مركزات شرش اللبن على دهون دم الفئران
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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10.
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Composition of market processed cheese varieties with particular reference to cheese fat [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة مكونات انواع من الجبن المطبوخ المحلى مع الاشارة لدهن الجبن.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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11.
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Improvement the keeping quality and flavour of processed cheese analogue [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين القدرة الحفظية ونكهة الجبن المطبوخ.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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12.
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Maximize the potential benefits of whey protein concentrate in formula by supplementation ginseng extract [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تعظيم فوائد البروتينات الشرش المركزة المستخدمة في التركيبات الغذائية بأضافة مستخلص الجينسنج.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(7)
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13.
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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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14.
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Preference evalution and properties of reduced sodium processed cheese spreads [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم أفضلية و خواص مفرودات الجبن المطبوخ منخفض الصوديوم.‪‪‪
In: Annals of Agricultural Science 2005.v.50(1)
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15.
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Preference evaluation of processed cheese sauce with different thickening agents [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم أفضلية مشهيات من الجبن المطبوخ بإستخدام أنواع مختلفة من المواد المغلظة للقوام.
In: Journal of Biological Chemistry and Environmental Sciences 2011.v.6(1)Part(1)
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16.
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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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17.
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Acceleranon of ripening of Ras cheese slurry by using crude cell- free extracts of certain lactic strains [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إسراع تسوية معلق الجبن الراس باستخدام المستخلصات الأنزيمية لبعض سلالات بكتيريا حمض اللاكتيك.
In: Arab Universities Journal of Agricultural Science 2003.v.11(1)
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18.
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Studies on processed cheese in Egypt [electronic resource]: a review. by Language: English Summary language: Arabic
Other title:
  • دراسات على الجبن المطبوخ بمصر.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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19.
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Clostridium perfringens in feta and processed cheese and its behaviour with lactic acid bacteria [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بكتريا Clostridium perfringens فى الجبن الفيتا والمطبوخ ونشاط الميكروب فى وجود بكتريا حمض اللاكتيك.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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20.
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Quality and acceptability of processed cheese spreads made from total milk proteinate and casein co-precipitate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة ودرجة تقبل مفرودات الجبن المطبوخ المصنعة من بروتينات اللبن الكلية والكازين ومرافقاته.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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