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عدد الأبحاث المنشورة

5 عدد الأبحاث المنشورة

COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIALS PROCESSED CHEESE SPREADS. MUIR, D. D.; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 32: 279 – 287.

1998
الملخص

PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,.

1998
الملخص

PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,

1998
الملخص

Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads

1997
البحث الكامل الملخص

EVALUATION OF WHEY SAMNA. PROC. 5TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY. 104 – 113,.

1992
الملخص