[ Опубликовано в: Arab Universities Journal of Agricultural Sciences ]
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Acceleration of ripening of Ras cheese [Egyptian soft cheese] by using crude cell-free extracts of certain lactic strains
Shehata, A.E. | Gaafar, A.M. | Ali, A.A. | hussein, G.A.M.Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)
Egyptian Documentation and Information Centre for Agriculture - Egypt
uality of Roquefort cheese in relation to its ripening state and microbiological aspects with special reference to biogenic amines and aflatoxins
2001
Zin El-Din, M. (Mansoura Univ. (Egypt). Faculty of Agriculture)Shadi, T.S.M. | Ramadan, A.R.M.
Egyptian Documentation and Information Centre for Agriculture - Egypt
Partial replacement of sodium chloride by spicy flavoured or low sodium salts in Feta cheese
Abdel-Rafee, S.(Ministry of Agriculture, Cairo (Egypt). Animal Production Research Inst. | Abdel-Gawad, M.A.M. | El-Sabie, W.B.
Egyptian Documentation and Information Centre for Agriculture - Egypt
ydrolytic enzyme profiles of lactococcus lactis ssp: lactis isolated from Laban Rayeb
2000
Roushdy, I.M. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)
Egyptian Documentation and Information Centre for Agriculture - Egypt
