| 9821 |
Abo-Elnaga, I. G. and Kandler,O. (1965). Zur Taxonomie der Gattung Lactobacillus Beijerinck. III. Das Vitaminbedürfnis. Zb1. Bakter. II Abt . 119,661. |
قسم الالبان |
0 |
| 9822 |
Abo-Elnaga, I. G. and Plapp, R. (1987). Peptidases of Lactobacillus casei and L. plantarum. J. Basic Microbiol. 27, 123 – 130. |
قسم الالبان |
0 |
| 9823 |
Abo-Elnaga, I. G., Abdel-Mottaleb, L. and Mohran, M. A. (1973) . Cleaning, and disinfection of farm dairy equipments. Indian J. Dairy Sci. 26, 155. |
قسم الالبان |
0 |
| 9824 |
Abo-Elnaga, I. G., Abdel-Mottaleb, L. and Mohran, M. A. (1973). Bacterial content of farm dairy equipment. Indian J. Dairy Sci. 26, 95. |
قسم الالبان |
0 |
| 9825 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and El-Gindi, S. (1974). Chemical changes in Domiati cheese mads from milk containing formalin. Sudan J. Food Sci. and Technol. 6,36-37. |
قسم الالبان |
0 |
| 9826 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and El-Gindi, S. M. (1972). Effect of various concentrations of formalin on the bacterial flora of milk and growth of some species. Zbl. Vet. Med. B,19, 479. |
قسم الالبان |
0 |
| 9827 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and El-Gindi,S.M. (1974).Effect of some late blowing inhibitors on bacteriological and chemical changes in Swiss cheese. Sudan J. Food Sci. and. Technol.6,32-35. |
قسم الالبان |
0 |
| 9828 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Hassan,A.I. (1974). Factors influencing The properties of Kaschkaval cheese. 1. Effect of kneading temperature and salting method. Chemie Mikrobiologie Technologie der Lebensmittel 3, 28 – 32. |
قسم الالبان |
0 |
| 9829 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Hassan,H (1974). Attempt in use of skim milk powder and filled milk for the manufacture of Cheddar cheese.Scienza Tecnica Lattiero-Caseria 25,187-201. |
قسم الالبان |
0 |
| 9830 |
Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Mahmoud, M.M.(1973).Effect of antibiotics on the fermenting ability of some lactic acid bacteria. Indian J. Dairy Sci. 26,80. |
قسم الالبان |
0 |
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