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1.
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Fat content impact on the improvement of soft cheese produced by ultrafiltration [computer file]/ Ahmed Abd El-Rhman Mohamed Elmahdy by Language: English Summary language: Arabic
Publication details: 2011
Dissertation note: Thesis (M.S.) -- Kafr El-Sheikh University, 2011.
Other title:
  • تأثير المحتوى الدهنى على تحسين الجبن الطرى المصنع بالترشيح الفائق.
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Availability: Items available for loan: Main (1)Call number: CD-3201.

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2.
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Impact of using some spices extract as natural preservative on the properties of UF-white soft cheese. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام مستخلص بعض التوابل كمواد حافظة طبيعية على جودة الجبن الأبيض الطرى الناتج بالترشيح الفائق.
In: Mansoura University journal of agricultural sciences 2008.v.33 (6)
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3.
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Comparative microbiological study on soft cheese manufactured by small or large scale production in Sharkia province, Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات ميكروبيولوجية عن الجبن الطرى المصنع على النطاقين المحدود والواسع المباع بمحافظة الشرقية.
In: Zagazig Veterinary Journal 2005.v.33(3)
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4.
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Detection of staphylococcus aureus in Egyptian soft cheeses [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الكشف عن المكور العنقودي الذهبى في الجبن الطري المصري.‪
In: Mansoura Veterinary Medical Journal 2006.v.8(1)
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5.
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The use of ultrafiltrated goat milk in soft cheese making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام لبن الماعز المركز بالترشيح الفائق في صناعة الجبن الطري.
In: Annals of Agricultural Science 2002.v.47(2)
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