| 9911 |
H.A.Daghash; M.M.Azab and A.H.Etman. (1999). Influence of niacin supplementation on physiological performance of suckling Friesian calves during winter season. Assiut Vet, Med.J.Vol. 41, No.82: 136-151. |
قسم الانتاج الحيواني |
0 |
| 9912 |
Haddad, G.I, M. A. Abdelnabi, and A. A. Farrag (1992). Changes in testosterone, cortisol level and seminal characteristics in relation to collection regimen in rabbits. Assiut Vet. Med. J. 28. NO. 55. |
قسم إنتاج الدواجن |
0 |
| 9913 |
Heagzi, F. Z. and Abo-Elnaga, I. G. (1991). Characteristics of White pickled cream cheese made by various starters and ripened without brine. Microbiologie-Aliments-Nutrition 9, 331-334. |
قسم الالبان |
0 |
| 9914 |
Heagzi, F. Z. and Abo-Elnaga, I. G. (1991). Lactic acid bacteria, yeasts and moulds of a semi-hard cheese made with or without green foliage of wild garlic. Microbiologie-Aliments-Nutrition 9, 61 - 68. |
قسم الالبان |
0 |
| 9915 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1980). Characters of Lactobacillus coryniformis, isolated from an Iraqi cheese. Zbl. Bakt. II Abt. 135, 205 - 211. |
قسم الالبان |
0 |
| 9916 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1980). Degradation of organic acids by dairy lactic acid bacteria. Zbl. Bakt. II. Abt. 135, 212 - 222.
|
قسم الالبان |
0 |
| 9917 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1980). Production of acetoin and diacetyl by lactic acid bacteria in skimmed milk with added citrate and pyruvate. Z. Lebensm. Unters. Forsch. 171, 367 - 370. |
قسم الالبان |
0 |
| 9918 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1980). The microbial flora of Awshari cheese with special reference to lactobacilli. Die Nahrung 24,551-561. |
قسم الالبان |
0 |
| 9919 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1989). Acetoin and diacetyl production by lactic acid bacteria from citrate and pyruvate. Deutsche Lebensmittel-Rundschau 85 Jahrg. 322 – 324. |
قسم الالبان |
0 |
| 9920 |
Hegazi, F. Z. and Abo-Elnaga, I. G. (1990). Characterization of extract of Lactobacillus coryniformis with refernce to Lactobacillus plantarum and Lactobacillus casei Microbiologie – Aliments- Nutrition 8, 127-133. |
قسم الالبان |
0 |
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