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1.
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Evaluation of formation of biogenic amines during the ripening of Egyptian soft domiati cheese made from raw and pasteurized buffaloes' milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم تكوين الأمينات الحيوية أثناء تسوية الجبن الدمياطى المصرى المصنوع من اللبن الجاموسى الخام و المبستر.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part A
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Detection of genetically modified soybeans DNA in a cheese like product and some heat-treated products as food model [electronic source] by Language: English Summary language: Arabic
Other title:
  • الكشف عن ال د ن أ الصويا المعدلة وراثيا في مشابهه الجبن (جبن الصويا ) وبعض المنتجات المعاملة حراريا كموديل غذائي.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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Effect of L. acidophilus 20552 and bifidobacterium Lactis BB12 on rope-forming bacillus scutilis atcc 6633 survival during threerope-forming stages of wheat sourdough fermentation [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بكتريا Bifidobacterium Lactis Bb12 وacidophilus 20552 على بقاء subtilis ATCC 6633 Bacillus أثناء ثلاث مراحل من تخمير عجينة القمح الحامضية.
In: Annals of agricultural science, Moshtohor 2008.v.46(3)
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Effect of different bacterial strains on link labneh products from buffaleo's milk and hull-less barley [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير السلالات البكتيرية المختلفة علي انتاج شبيه اللبنة من اللبن الجاموسى والشعير العاري .
In: Mansoura University journal of agricultural sciences 2008.v.33(8)
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