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1.
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Influence of probiotic cultures bacteria and reduced sodium content on the properties of low-fat Gouda cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير البكتريا الحيويه ومحتوى الصوديم المنخفض على خواص جبن الجودا منخفض الدهن.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)III
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2.
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Effect of some fermented milk starters on degradation of malathion pesticide residues [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض بادئات الألبان المتخمرة على تكسير المتبقى من مبيد الملاثيون.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(1)III
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3.
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Effect of Lysozyme on some properties of Tallaga Cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الليزوزيم على بعض خواص جبن الثلاجه.
In: Egyptian Journal of Agricultural Research 2008.v.86 (6)
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Production of labneh fortified with organic selenium using buffalo's milk retentate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج لبنة من مركز اللبن الجاموسى المدعم بالسلينيوم العضوى.
In: Annals of agricultural science, Moshtohor 2008.v.46(3)
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Healthy modified zabady [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • زبادي صحي معدل.
In: Arab universities journal of agricultural sciences 2006.v.14(2)
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6.
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Survey study on goat milk from different breeds raised under Egyptian conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة مسحية على البان سلالات الماعز المختلفة فى مصر.‪
In: Egyptian journal of sheep and goats sciences 2009.v.4(1)
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