Effect Of Different Processing Steps Of Cheese From Physical Properties Point View For Sott And Semi-Hard Cheese / By Hala Mohamed Ahmed Bayoumi; Under The Supervision Of Prof. Dr. M. M. EL-Abd, Prof. Dr. A. A. EL-Nimr, Dr. H. ELzeny.
Material type:
TextLanguage: English Summary language: English, Arabic Producer: 1997Description: 101 pages : illustrations ; 30 cm. +Content type: - text
- Unmediated
- volume
- تأثير الخطوات التصنيعية المختلفة على بعض الخواص الطبيعية للجبن الطرى والنصف الجاف [Added title page title]
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Thesis
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مكتبة المئوية | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.M.Sc.1997.Ha.E. (Browse shelf(Opens below)) | Not for loan | 0101011003076200 |
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| Cai01.07.07.M.Sc.1996.Ah.S Studies on lactoferrin in colostrum and milk from different species / | Cai01.07.07.M.Sc.1996.Sh.U Use of spices as natural preservatives for some dairy products / | Cai01.07.07.M.Sc.1997.Fa.S Studies on the bacterial fermentation of soy milk and its effects on the production of soy milk-based yoghurt / | Cai01.07.07.M.Sc.1997.Ha.E. Effect Of Different Processing Steps Of Cheese From Physical Properties Point View For Sott And Semi-Hard Cheese / | Cai01.07.07.M.Sc.1997.Ne.M Microbiological and technological studies on ICE cream / | Cai01.07.07.M.Sc.1998.Ab.P Processed cheese technology as affecting quality / | Cai01.07.07.M.Sc.1998.Da.U. The use of(UF)and(RO)in some dairy products manufacturing / |
Thesis (M.Sc.) -Cairo University, 1997.
Bibliography: pages 88-101.
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