Studies on some cheese starter cultures / Hosam Elddin Mahmoud Mostafa Elgarhi ; Supervised Mahmoud Abd El halim Degheidi , Ratiba Bayuomy Ahmed , Neimat Ali Hassan

By:

Hosam Elddin Mahmoud Mostafa Elgarhi

Contributor(s):

Language: Eng Publication details: Cairo : Hosam Elddin Mahmoud Mostafa Elgarhi , 2005Description: 167p : charts ; 30cmOther title:

دراسات على بعض بادئات الجبن [Added title page title]

Subject(s):

Available additional physical forms:

Issued also as CD

Dissertation note: Thesis (M.Sc.) - Cairo University - Elfayoum Branch - Faculty Of Agriculture - Department Of Dairy Summary: The sensitivity of Streptococcus (Str) thermophilus , Lactobacillus (Lb) casei and Lb bulgaricus to both streptomycin and penicillin and inducing their resistance to the same antibiotics were studied

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.M.Sc.2005.Ho.S (Browse shelf(Opens below))	Not for loan		01010110044606000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.07.M.Sc.2005.Ho.S (Browse shelf(Opens below))	Not for loan		01020110044606000

Browsing المكتبة المركزبة الجديدة - جامعة القاهرة shelves Close shelf browser (Hides shelf browser)

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	Cai01.07.07.M.Sc.2004.Es.S Studies on the effect of using exopolysaccharide - producing cultures and fat replacers on the rheological and chemical properties of low fat mozzarella cheese /	Cai01.07.07.M.Sc.2004.Es.S Studies on the effect of using exopolysaccharide - producing cultures and fat replacers on the rheological and chemical properties of low fat mozzarella cheese /	Cai01.07.07.M.Sc.2005.Ho.S Studies on some cheese starter cultures /	Cai01.07.07.M.Sc.2005.Ho.S Studies on some cheese starter cultures /	Cai01.07.07.M.Sc.2005.Ma.C. Characterization of flavoured low fat processed cheddar cheese spreads prepared from mixture of buffaloes and cows milk /	Cai01.07.07.M.Sc.2005.Ma.C. Characterization of flavoured low fat processed cheddar cheese spreads prepared from mixture of buffaloes and cows milk /	Cai01.07.07.M.Sc.2005.Mo.S. Studies on fermented milks /	Next

Thesis (M.Sc.) - Cairo University - Elfayoum Branch - Faculty Of Agriculture - Department Of Dairy

The sensitivity of Streptococcus (Str) thermophilus , Lactobacillus (Lb) casei and Lb bulgaricus to both streptomycin and penicillin and inducing their resistance to the same antibiotics were studied

Issued also as CD

There are no comments on this title.

to post a comment.