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1.
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Sensorial texture attributes of "RAS"cheese in relation to its physico-chemical properties as compared with some market imported cheeses at different ages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الحسية للتركيب البنائى للجبن الرأس وعلاقتها بالخواص الطبيعية الكيماوية مقارنة ببعض أجبان السوق المستوردة عند أعمار مختلفة.
In: Arab Universities Journal of Agricultural Science 2008.v.16(2)
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2.
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Herbs as a way for improving quality and prolonging shelf life of soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأعشاب الطبية كوسيلة لتحسين جودة واطالة فترة حفظ الجبن الطري.
In: Annals of Agricultural Science 2006.v.51(2)
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3.
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Properties of functional soft cheese fortified with ginger extract [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخوص الوظيفية للجبن الطرى المدعم بمستخلص الزنجبيل.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(7)
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Using liquid milk fat fraction and fat replacers to improve the quality of low-fat soft cheese [electronic resources]. by Language: English Summary language: Arabic
Other title:
  • استخدام الشق السائل لدهن اللبن و بدائل الدهون في تحسين جودة الجبن الطري منخفض الدهون.‪‪‪
In: Annals of Agricultural Science 2005.v.50(2)
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