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عدد الأبحاث المنشورة

10 عدد الأبحاث المنشورة

The potential hypercholesterolemic effect of feeding rats on improved non– traditional white soft cheese supplemented with vegetable oils and starter cultures

2012
البحث الكامل الملخص

PRODUCTION OF NON –TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFID WITH SKIM MILK POWDER AND DIFFERENT VEGETABALE OILS. IN PRESS

2010
البحث الكامل الملخص

EFFECT OF IMPROVED NON-TRADITIONAL WHITE SOFT CHEESE ON HYPERCHOLESTEROLEMIC FEED RATS. IN PRESS

2010
الملخص

Improvement of non–traditional white soft cheese made from fresh milk fortified with adding skim milk powder and vegetable oils using different ratios of starter

2010
البحث الكامل الملخص

Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils

2010
البحث الكامل الملخص

USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. EL-;ACCEPTED IN 5TH CONF. FOOD& DAIRY SCI.& TECHN.ALEXANDRIA (4-6 MARCH)2008

2008
الملخص

IMPROVEMENT OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM BUFFALOES UF-RETENTATE UNDER PRESSIN

2008
البحث الكامل الملخص

UTILIZATION OF UF-AND RO-RTENTATES IN ICE CREAM MAKING , EGYPTIAN J. DAIRY SCI.,35:243- 251

2007
البحث الكامل الملخص

PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM ROW MILK SAMPLES ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1511-1524(2007)

2007
الملخص

USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT. ;ANDATALLAH,A.A. ANNALS OF AGRIC SC.,MOSHTOHOR,VOL.45(4):1497-1510(2007)

2007
الملخص