الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
401 Farrag, S.A., U. Abdul-Raouf, and F.E. El-Gazzar. 1997. Influence of salt concentration and initial count of E. coli O157:H7 on its survival in domiati cheese. In: Proceeding of the First Scientific Conf. Agric. Sci., Faculty of Agric., Assiut Univ., As Prof. Fathy El-Sayed Awad El-Gazzar 0
402 Hegazi,F.Z. and Abo-Elnaga, I. G. (1987). factors affecting the caseinolytic activity of Lactobacillus casei and Lactobacillus plantarum. Die Nahruing 31, 199 - 206. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
403 Abo-Elnaga, I. G. (1971) Über die Frühblähung von weissem Salzlakerkäse (The early blowing of white pickled cheese). Milchwissenschaft 26,747. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
404 1. Abo-Elnaga, I. G., Metwally,N.H., Badawy,F.H.,Abdel-Mottaleb,L ., Rifaat,I.D. and Hegazi, F.Z.M.(1973).Incidence and practical control of early gas blowing in White pickled cheese . Assiut J.Agric. Sci. 4,69, Assiut Univ., Assiut, Egypt. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
405 1. Nassib, T. A., Said, R.M. and Abo-Elnaga, I. G. (1976). The bactericidal efficiency of H2O2 on certain pure cultures of bacteria. Assiut J. Agric. Sci. 7, 53 - 63, Assiut Univ. , Assiut,Egypt. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
406 El-Gazzar, F.E., H.F. Bohner and E.H. Marth. 1991.Growth of L. monocytogenes at 4, 32 and 40°C in Skim and in Retentate and Permeate from Ultrafiltered Skim Milk. J. Food Prot. 54: 338-342. Prof. Fathy El-Sayed Awad El-Gazzar 0
407 Schötz, F., Abo-Elnaga, I. G. and Kandler, O. (1965). Zur Struktur der Mesosomen bei Lactobacillus corynoides.zeitschr Naturforschung 20 b, 790. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
408 EL-Gazzar, F. E., E. M. Ibrahim, and A.A. Abd-Alla. 2002. Characteristics of Low Fat Domiati Cheese. In Proceedings of the Third Scientific Conf. Agric. Sci. Faculty of Agric., Assiut Univ., Assiut, Egypt, October 20-22, 2002. Prof. Fathy El-Sayed Awad El-Gazzar 0
409 El-Gazzar, F.E. 1993. Effect of temperature, salt concentration and pH on growth of Escherichia coli 0157:H7 in skim milk. Assiut Journal of Agricultural Sciences 24: 49-60. Prof. Fathy El-Sayed Awad El-Gazzar 0
410 El-Gendy, S. M. , Abdel-Mottaleb, L. and Abo-Elnaga, I. G. (1982) Effect of heat treatment on the disappearance of formalin from milk during storage and clot-on-boiling. Assiut Vet. Med.J.9.185-186 No. 17818, Assiut Univ. Assiut, Egypt. Prof. Ibrahim Gabr Abo El-Naga Metwali 0