الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
411 Abo-Elnaga, I. G. and Kandler, O. (1965). Der Einfluss der Thermisierung und Pasteurisierung auf die Lactobazillen-flora der Milch. Milchwissenschaft 20, 199. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
412 Hegazi,F.Z. and Abo-Elnaga, I. G. (1987). Proteolytic activity of crude cell-free extract of Lactobacillus casei and actobacillus plantarum. Die Nahruing31, 225-232. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
413 Abdel-Mottaleb, L. , Abo-Elnaga, I. G.and El-Gindi, S.M. (1972). Some factors related to the control of late gas blowing in Swiss cheese. Assiut J. Agric. Sci.3, 221-228,Assiut Univ., Assiut, Egypt. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
414 El-Gazzar, F.E. 1993. Fate of Escherichia coli 0157:H7 during manufacture and storage of Yoghurt and Domiati cheese. Assiut J. Agricultural Sci. 24:185-196 Prof. Fathy El-Sayed Awad El-Gazzar 0
415 Abo-Elnaga, I. G. (1966). Factors affecting creaming of cows’ and buffaloes’ milk. Milchwissenschaft 21, 429. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
416 El-Gazzar, F.E., and S. Farrag. 1999. Fate of Listeria monocytogenes and Escherichia Coli Q157:H7 in dairy Foods. IAMFES. Dearborn, Michigan. August 1-4, Prof. Fathy El-Sayed Awad El-Gazzar 0
417 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. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
418 Abo-Elnaga, I. G, , El-Aswad, M. and Moqi, M. (1977). Some chemical and microbiological characteristics of Leben, Milchwissenschaft 32, 521 – 524. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
419 El-Gazzar, F.E. and E.H. Marth. 1991. Survival of Listeria monocytogenes in a Food Colorant Derived from Red Beets. J. Dairy Sci. 74: 81-86. Prof. Fathy El-Sayed Awad El-Gazzar 0
420 Abo-Elnaga, I. G., El-Dahan, A. S. and Ridah, S. H. (1985). The composition of Karadi ewes’ and goats’ milk. Die Nahrung 29,197-200. Prof. Ibrahim Gabr Abo El-Naga Metwali 0