| 9801 |
Abo-Elnaga, I. G. (1971) Über die Frühblähung von weissem Salzlakerkäse (The early blowing of white pickled cheese). Milchwissenschaft 26,747. |
قسم الالبان |
0 |
| 9802 |
Abo-Elnaga, I. G. (1971). Zur Charakterisierung der in Milch verbreiteten kochsalztoleranten Coliformen.Zb1. Bakter. II Abt. 126,566. |
قسم الالبان |
0 |
| 9803 |
Abo-Elnaga, I. G. (1972). Staphylokokkenvermehrung in gesalzener Rohmilch für die Herstellung von Salzlaken-Weisskäse (Multiplication of staphylococci in salted raw milk for the marufacture of White brined cheese).Milchwissenschaft 27,538. |
قسم الالبان |
0 |
| 9804 |
Abo-Elnaga, I. G. (1972). Vergleichende Untersuchung uber die Herstellung von Salzlaken-Weisskase aus roher bzw. pasteurisierter Milch (Comparative studies on the manufacture of White pickled cheese from raw and pasteurized milk). Z. .Lebensmitt. -Untersu |
قسم الالبان |
0 |
| 9805 |
Abo-Elnaga, I. G. (1974). Bacteria associated with slimy surface defect of White cheese. Milchwissenschaft 29,84-87. |
قسم الالبان |
0 |
| 9806 |
Abo-Elnaga, I. G. (1980). The bacterial flora of some fresh-water fishes. Arch. Lebensmittelhyg. 31, 153 - 188. |
قسم الالبان |
0 |
| 9807 |
Abo-Elnaga, I. G. (1995) Interaction involved in the associative growth of Enterocoeccus faecalis proteolytic biovar and Escherichia coli 0157: H7 in skim milk.Microbiologie-Aliments-Nutrition 13, 149 – 155. |
قسم الالبان |
0 |
| 9808 |
Abo-Elnaga, I. G. (1998). Bacteria surviving boiling the raw milk and involved in later spoilage of the product Microbiologie-Aliments-Nutrition 16, 43 - 52. |
قسم الالبان |
0 |
| 9809 |
Abo-Elnaga, I. G. , Abdel-Mottaleb, L. and Abdel-Galil, H. (1976). Casein micelles in sterilized milk. Milchwissenschaft 31,289 - 293. |
قسم الالبان |
0 |
| 9810 |
Abo-Elnaga, I. G. , El-SadeK, G. M. and El-Sokary, A. M. (1966). Clustering of fat globules, creaming mechanism and the physical arrangement of fat globules in gravity cream. Milchwissenschaft 21, 210. |
قسم الالبان |
0 |
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