| 101 |
Growth of Lactococcus lactis subsp lactis in Milk Under Control of
Culture Acidity |
2017 |
| 102 |
Influence of Cumin and Thyme Aqueous Extracts on the Activity of some
Starter Cultures. |
2017 |
| 103 |
Influence of Cumin and Thyme Aqueous Extracts on the Activity of some
Starter Cultures. |
2017 |
| 104 |
Physicochemical Properties, Bioactive Compounds and Antioxidant Activity of Kareish Cheese Fortified with Spirulina platensis. |
2017 |
| 105 |
Potential of yeasts as bio-control agent of Fungal growth on the surface of Ras cheese |
2017 |
| 106 |
Potential of yeasts as bio-control agent of Fungal growth on the surface of Ras cheese |
2017 |
| 107 |
Production of natural Pigments from Monascus ruber by Solid State fermentation of broken rice and its application as colorants of some dairy products |
2017 |
| 108 |
Stability of red orange and yellow pigments produced from Monascus ruber by solid and liquid state fermentations. |
2017 |
| 109 |
Utilization of fermented yeast rice by the fungus Monascus ruber AUMC 4066 as food coloring agents. |
2017 |
| 110 |
Analysis of Organochlorine and Organophosphorus Pesticide Residues in Dairy Products and Baby Foods from Egyptian Markets. |
2016 |
هل لديك سؤال ؟
