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1.
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Influence of milk treatment and adjunct culture on quality of Ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير معاملة اللبن والبادئات المساعدة علي خواص الجبن الراس.‪‪
In: Alexandria Journal of Food Science and Technology 2008.v.5(1)
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2.
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Identification of mesophilic lactic acid bacteria isolated from traditional Egyptian dairy products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التعرف على بكتريا حمض الاكتيك الميزوفيلية المعزولة من منتجات الألبان التقليدية المصرية.
In: Alexandria Journal of Agricultural Research 2006.v.51(2)
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Ripened curd cheese slurries in the manufacture of processed cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استحدام معلق خثرة الجبن المسوى فى صناغة الجبن المطبوخ.
In: Alexandria Journal of Food Science and technology 2006.v.3(2)
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4.
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Effect of bile salts and acidity on the viability of some lactic acid bacteria [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير أملاح الصفراء والحموضة على حيوية بعض بكتريا حامض اللاكتيك.
In: Alexandria Journal of Food Science and technology 2006.v.3(2)
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5.
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Polyphasic approaches to Lactobacilli identification: comparison of phenotypic, genotypic and spectroscopic methods / [electronic resource] by Language: English Summary language: Arabic
Other title:
  • طرق التعرف المتعددة لسلالات من اللاكتوبسيلس : مقارنة بين الطرق المظهرية و الوراثية و البسكتروسكوبية
Alexandria Journal of Food Science and Technology 2011.v.8(1)
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Availability: Items available for loan: Main (1)Call number: ART AJFST V8 No1 3.

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