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제한항목: Egyptian Society of Dairy Science

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검색리스트 테이블
No	서명	저자	발행처	원문제공시작년
1	Effect of commercial modified starters on accelerated ripening of cheddar cheese	Ramasamy, D	Egyptian Society of Dairy Science	1980

2	Effect of emulsifying salts on the chemical composition and buffering capacity of cow's and buffaloe's casein micelles	Ramadan, F. A. M	Egyptian Society of Dairy Science	1980

3	Effect of isomerization conditions on the formation of lactulose from UFmilk and whey permeates	Mahran, G. A	Egyptian Society of Dairy Science	1980

4	Effect of milk fat substitution with vegetable oils on the quality attributes of labneh	Taha, S. H	Egyptian Society of Dairy Science	1980

5	Effect of milk total solids and type of starter on the quality of labneh	Amer, S. N	Egyptian Society of Dairy Science	1980

6	Effect of number and stage of lactation on the yield, composition and properties of buffaloes' milk	Kholif, A. M	Egyptian Society of Dairy Science	1980

7	Effect of storage on the composition, rheological properties and organoleptic quality of commercial processed cheeses	Hamed, A	Egyptian Society of Dairy Science	1980

8	Effect of whey protein concentrate, emulsifying salts and storage on theapparent viscosity of processed cheese spreads	Abd El-Salam, M. H	Egyptian Society of Dairy Science	1980

9	Effect of whipping on the fat globule membrane lipids of goats' milk	Abbas, F. M	Egyptian Society of Dairy Science	1980

10	Egyptian journal of dairy science 전체 \| 중앙도서관 \| 농학도서관 대출불가(자료실)	Egyptian Society of Dairy Science	Egyptian Society of Dairy Science	1973-

11	Evaluation of some freeze-shocked lactic starters for accelerated ripening of Domiati cheese made at various salt levels	Aly, M. E	Egyptian Society of Dairy Science	1980

12	Evaluation of some Mends for dietetic and diabetic ice cream	Abdou, S. M	Egyptian Society of Dairy Science	1980

13	Evaluation of some stabilizers in the manufacture of ice cream	Abd El-Salam, M. H	Egyptian Society of Dairy Science	1980

14	The effect of pH, sugars and calcium ion concentration on the thermal stability of whey proteins	Ibrahim, F. S	Egyptian Society of Dairy Science	1980

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