| 000 | 01102nmm a2200289 a 4500 | ||
|---|---|---|---|
| 008 | 210926s2020 ua ||||fqsmd||00| 0 eng d | ||
| 040 |
_aEAL _cEAL |
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| 041 |
_aeng _bara |
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| 090 | _aCD-6356 | ||
| 100 | 1 | _aGhobashy, Rasha Abd El salam. | |
| 245 | 1 | 0 |
_aImprovement of low fat cheese properties using lactic acid bacterial culture _h[electronic resource] / _cRasha Abd El salam Ghobashy |
| 246 | 1 | 5 | _aتحسين خواص الجبن منخفض الدهن بإستخدام بادئات بكتريا حمض اللاكتيك |
| 260 | _a2020. | ||
| 347 |
_a text file _b PDF |
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| 502 | _aThesis (Ph.D.) -- Ain Shams University, 2020. | ||
| 504 | _aIncludes bibliographical references (Leaves 150-165) | ||
| 538 | _aSystems requirements : Adobe Reader | ||
| 546 | _aSummary in Arabic | ||
| 650 | 0 | _aLow-fat foods industry. | |
| 650 | 0 |
_aCheese _xMicrobiology. |
|
| 650 | 0 |
_aCheese _xStorage. |
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| 650 | 0 |
_aCheese _xQuality. |
|
| 650 | 0 | _aLactic acid bacteria. | |
| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/thesis/6356.pdf _zContent & Abstract |
| 910 | _aname: Mohamed | ||
| 942 |
_2alc _cE-Thesis |
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| 999 |
_c66991 _d66991 |
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