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1.
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Improving keeping quality of butter by utilizing maillard reaction products from heated whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين قوة حفظ الزبد بالأستفادة من نواتج تفاعل ميلارد من الشرش المسخن.
In: Arab Universities Journal of Agricultural Science 2007.v.15(1)
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2.
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Quality of reduced fat Ricotta cheese made by using Dairy-Lo ® [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة جبن الريكوتا المنخفض الدهن باستخدام ال dairy-lo ®.
In: Annals of Agricultural Science 2002.v.47(2)
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The feasibility of using some probiotic bacteria in manufacture of flavoured whey beverages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام بعض بادئات المدعمات الحيوية الملائمة فى تحضير مشروب الشرش.
In: Minufiya Journal of Agricultural Research 2002. v.27(2)
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Morphological and biological notes of insect pests attacking fruit crops in Al-Gasir district Karak - Jordan [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ملحوظات مورفولوجية وبيولوجية للحشرات التى تهاجم الأشجار المثمرة في منطقة القصر - الكرك - الأردن.
In: Minufiya Journal of Agricultural Research 2002. v.27(2)
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