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1.
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Use of Lactococcus lactis subsp lactis (EMCC11552) in the acceleration of Ras cheese ripening [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إستخدام Lactococcus lactis subsp lactis (EMCC11552) في إسراع تسوية الجبن الراس.
In: Minia Journal of Agricultural Research and Development 2007.v.27(4)
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2.
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Incorporation of Streptococcus thermophilus S3855 (Encapsulated strain) in Ras cheese ripening [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إضافة بكتريا في تسوية الجبن الراس Streptococcus Thermophilus S3855 (Encapsulated strain).
In: Minia Journal of Agricultural Research and Development 2007.v.27(4)
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3.
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Proteolysis of bifidobacterium SPP. in monterey cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التحليل البروتينى لبكتريا bifidobacterium SPP. فى جبن المنتيرى.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(2)2
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4.
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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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5.
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Improving the quality of edam-like cheese made by ultrafiltration technique [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جوده الجبن الشبية بالإيدام باستخدام تقنية الترشيح الفائق.
In: Zagazig Journal of Agricultural Research 2004.v.31(4B)
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6.
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Production of processed blue cheese spread [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج معجون الجبن الأزرق المطبوخ القابل للفرد.
In: Zagazig Journal of Agricultural Research 2004.v.31(4B)
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7.
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Effect of some nonstarter lactic acid bacterial strains on the quality and ripening changes of white soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض السلالات من بكتريا حمض اللاكتيك غير البادئات على جودة وتسوية الجبن الطرية.
In: Zagazig Journal of Agricultural Research 2004.v.31(4B)
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8.
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9.
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Effect of probioties on the quality and ripening changes of edam -like cheese made from goats milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام البكتيريا الحيوية على جودة وتسوية الجبن الشبيه بالا يدام المصنع من لبن الماعز.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(2)
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10.
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Acceleration of ras"kefalotyri" cheese ripening by employment of cheese slurry [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • اسراع تسوية الجبن الراس باستخدام معلق الجبن.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(3)
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11.
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Use of some lactic acid bacterial strains in enhancing Ras cheese ripening [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام بعض سلالات بكتريا حمض الاكتيك فى إسراع تسوية الجبن الراس.
In: Zagazig Journal of Agricultural Research 2013.v.40(4)
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12.
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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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13.
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Studies on processed limburg cheese spread [eclectronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات على مفرود الجبن اللمبورج المطبوخ.
In: Al-Azhar Journal of Agricultural Research 2003 v.37
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14.
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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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15.
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Utilization of goat's milk in soft cheese manufacture 1- effect of manufacture technique on cheese protein degradation [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام لبن الماعز في صناعة الجبن الطري1-دراسة اثر طريقة التصنيع علي هدم بروتين الجبن أثناء التسوية.
In: Journal of Agricultural Research Tanta University 2003.v.29(4)
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