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1.
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Production and characterization of bacteriocins produced by some lab isolated from raw milk samples [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وخصائص البكتريوسينات المنتجة بواسطة بعض سلالات بكتريا حامض الاكتيك المعزولة من عينات لبن خام.
In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)
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2.
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Ripening acceleration and quality improvement of gouda cheese with adding milk somatic cells [electronic resource]. by Language: English, ra
Other title:
  • إسراع تسوية وتحسين جودة جبن الجودا بإضافة الخلايا الجسدية المجمعة من اللبن.
In: Annals of agricultural science, Moshtohor 2008.v.46(4)
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3.
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Oxidative stability of processed cheese spreads as affected by added whey proteins/carrageenan praticulate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ثبات مفرودات الجبن المطبوخ ضد التأكسد وتأثره باضافة محببات بروتينات الشرش/الكاراجينان.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(7)
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4.
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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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5.
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Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج زبادى حيوى بإضافة سلالة Lactobacillus plantarum BFEL 92122 مع بادئ الزبادى التجارى.
In: Annals of Agricultural Science, Moshtohor 2009.v.47(2)
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6.
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Effect of using fat mimetics on the rheological and sensory properties of low-fat ice cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام مقلدات الدهن على الخواص الريولوجية والحسية للأيس كريم منخفض الدهن.
In: Annals of Agricultural Science, Moshtohor 2004.v.42(2)
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7.
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Effect of CO₂ additon to raw milk on its properties during storage in refrigerator [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير اضافة ثاني اكسيد الكربون الي اللبن الخام علي خواص اللبن أثناء الحفظ بالتبريد.‪‪‪‪‪
In: Annals of Agricultural Science, Moshtohor 2005.v.42(4)
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