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1.
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Uf tallaga cheese quality made by incorporating bifidobacteria and different salting rates [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير نسب الملح على حيوية الـــ Bifidobacteria فى جبن الثلاجة المصنع بالترشيح الفائق.‪
In: Minufiya journal of agricultural research 2009.v.34(1)P.1
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2.
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Effect of partially replacement of kareish cheese with UF-Retentate curd on the quality of processed cheese spread [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير اللإستبدال الجزئي للجبن القريش بخثرة اللبن المركز بالترشيح الفائق على جودة مفرود الجبن المطبوخ.
In: Minufiya journal of agricultural research 2009.v.34(3)
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3.
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Effect of ewe's milk composition at both early and late lactation periods on Domiati cheese properties during pickling [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير تركيب لبن الأغنام عند كل من مرحلة الحليب المبكرة و المتأخرة على خواص الجبن الدمياطي أثناء التسوية.
In: Minufiya journal of agricultural research 2009.v.34(3)
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4.
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Manufacture of low fat domiati cheese using fat mimetics [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع الجبن الدمياطى منخفض الدهن باستخدام بدائل الدهون.
In: Minufiya journal of agricultural research 2009.v.34(5)
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5.
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Effect of adding capsulated and uncapsulated bifidobacteria on quality of kareish cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من الخواص الحيوية لبكتريا البيفيدو المكبسلة والغير مكبسلة فى صناعة الجبن القريش.
In: Minufiya Journal of Agricultural Research 2011. v.36(3)
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