| 9831 |
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 |
| 9832 |
Abo-Elnaga, I. G. (1974). Bacteria associated with slimy surface defect of White cheese. Milchwissenschaft 29,84-87. |
قسم الالبان |
0 |
| 9833 |
Abo-Elnaga, I. G. (1980). The bacterial flora of some fresh-water fishes. Arch. Lebensmittelhyg. 31, 153 - 188. |
قسم الالبان |
0 |
| 9834 |
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 |
| 9835 |
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 |
| 9836 |
Abo-Elnaga, I. G. , Abdel-Mottaleb, L. and Abdel-Galil, H. (1976). Casein micelles in sterilized milk. Milchwissenschaft 31,289 - 293. |
قسم الالبان |
0 |
| 9837 |
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 |
| 9838 |
Abo-Elnaga, I. G. , Shorolt, A.A.M.,Hegazi, F.Z. and Mohamed, M.A. (1984). Differentiation of Lactobacillus casei and Lactobacillus plantarum by the activity of their peptidases. Bull. Fac. Sci. Assiut Univ. 13, 71 - 77, Assiut, Egypt. |
قسم الالبان |
0 |
| 9839 |
Abo-Elnaga, I. G. and Abdel-Mottaleb, L. (1968). Bacteriological quality of market milk supplies from Assiut vicinity. Indian J. Dairy Sci. 21, 213. |
قسم الالبان |
0 |
| 9840 |
Abo-Elnaga, I. G. and Hegaz, F. Z. (1981). Factors influencing the production of acetion and diacetyl by lactic acid bacteria in skim milk. Die Nahrung 25,883-889. |
قسم الالبان |
0 |
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