| 9721 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Hassan,A.I. (1974). Factors influencing The properties of Kaschkaval cheese. 1. Effect of kneading temperature and salting method. Chemie Mikrobiologie Technologie der Lebensmittel 3, 28 – 32. |
قسم الالبان |
0 |
| 9722 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Hassan,H (1974). Attempt in use of skim milk powder and filled milk for the manufacture of Cheddar cheese.Scienza Tecnica Lattiero-Caseria 25,187-201. |
قسم الالبان |
0 |
| 9723 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Mahmoud, M.M.(1973).Effect of antibiotics on the fermenting ability of some lactic acid bacteria. Indian J. Dairy Sci. 26,80. |
قسم الالبان |
0 |
| 9724 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Mahmoud,M.M.(1973). Characteristics of Gouda cheese and yoghurt made from milk containing penicillin. Scienza Tec. Latt-Casear. 24,25. |
قسم الالبان |
0 |
| 9725 |
Abo-Elnaga, I. G., Badawy,F.H.,Metwally,N.H., Abdel-Mottaleb,L. and Hegazi, F.Z.M.(1973).Changes in tne bacterial content of raw milk during storage in the presence of cooking salt. Zbl. Bakter. Hygiene, 1. Abt. Orig B 159,105. |
قسم الالبان |
0 |
| 9726 |
Abo-Elnaga, I. G., El-Dahan, A. S. and Ridah, S. H. (1985). The composition of Karadi ewes’ and goats’ milk. Die Nahrung 29,197-200. |
قسم الالبان |
0 |
| 9727 |
Abo-Elnaga, I. G., El-Dahan, A. S. and Ridah, S. H. (1985). The fatty acid composition of Iraqi ewes’, goats’ and cows’ milk fat. Die Nahrung 29, 241 - 245. |
قسم الالبان |
0 |
| 9728 |
Abo-Elnaga, I. G., Hessain, A. and Sarhan, H. R. (1985). Bacteria and food poisoning organisms in milk. Die Nahrung 29,375-380. |
قسم الالبان |
0 |
| 9729 |
Abo-Elnaga, I. G., Hessain, A. and Sarhan,H. R. (1985). Bacteria and food poisoning organisms in iraqi market scalded cream (Gamer) and. salted and unsalted soft cheese. Iraqi J. Agric. Sci. " Zanco "3, 69 – 76 , Salahaddin. Universiy, Salahaddin, Iraq. |
قسم الالبان |
0 |
| 9730 |
Abo-Elnaga, I.G. , Metwally, N. H. and El-Mansy, E. M. M. (1981) The bacterial content of creamed milk . Arch. Lebensmittelhyg.32,19-21. |
قسم الالبان |
0 |
هل لديك سؤال ؟
