الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
381 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. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
382 Abo-Elnaga, I.G. , Metwally, N. H. and El-Mansy, E. M. M. (1981) The bacterial content of creamed milk . Arch. Lebensmittelhyg.32,19-21. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
383 El-Gazzar, F.E. and E.H. Marth, 1987. Sodium benzoate in control of growth and aflatoxin production. J. Food Prot. 50: 305-309. Prof. Fathy El-Sayed Awad El-Gazzar 0
384 Abo-Elnaga, I. G. and Kandler, O. (1966). Zur Taxonomie der Gattung Lactobacillus Beijerinck. V. Lactobacillus coprophilus nov. spec. , eine neue Art der Untergattung Betabacterium. Zbl. Bakter. II Abt. 120, 755. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
385 Abo-Elnaga, I. G. (1969). Blähungserscheinung der Behalter mit weissem Salzlakenkäse.Milchwissenschaft 24,726. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
386 El-Gazzar, F.E. and E.H. Marth. 1992. Salmonellae, Salmonellosis, and dairy foods: A review. J. Dairy Sci. 75: 2327-2343. Prof. Fathy El-Sayed Awad El-Gazzar 0
387 Hegazi, F. Z. and Abo-Elnaga, I. G. (1990). Effect of pyruvate concentration, incubation period and associative growth on acetoin and diacetyl production by lactic acid bacteria in skim milk. Microbioiogie-Aliments-Nutrition 8, 119 - 125. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
388 El-Gazzar, F.E. and E.H. Marth. 1990. Survival of L. onocytogenes in a food colorant derived from red beets. J. Dairy Sci. 73 (Suppl. 1): Prof. Fathy El-Sayed Awad El-Gazzar 0
389 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. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
390 Hegazi, F. Z. and Abo-Elnaga, I. G. (1980). Degradation of organic acids by dairy lactic acid bacteria. Zbl. Bakt. II. Abt. 135, 212 - 222.
 		Prof. Ibrahim Gabr Abo El-Naga Metwali 0