publication.publication

RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckiisubsp. helveticus DSMZ 20082.Proc 11th Egyptian Conf. Dairy Sci. and Tech In press

2010

البحث الكامل الملخص

ENGAGED IN THE FOLLOWING ADMINISTRATIVE ACTIVITIES: - Participated in a research project titled “Utilization of whey as by-products from dairy" during the period of 1992 to 1994 which was fully sponsored by the National Agric. Res. Center, Egypt.

1992

- ENGLISH LANGUAGE COURSE DURING 1982 AT BRITISH COUNCIL INSTITUTE, EGYPT.

1982