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# Title Research Member Research Year
451 Abo-Elnaga, I. G. (1971) .Definition and nomenclature of Egyptian White cheese. Milchwissenschaft 26, 155-156. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
452 Abo-Elnaga, I. G., Abdel-Mottaleb,L. and Mahmoud,M.M.(1973). Characteristics of Gouda cheese and yoghurt made from milk containing penicillin. Scienza Tec. Latt-Casear. 24,25. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
453 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
454 Abo-Elnaga, I. G. and Kandler,O. (1965). Zur Taxonomie der Gattung Lactobacillus Beijerinck. III. Das Vitaminbedürfnis. Zb1. Bakter. II Abt . 119,661. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
455 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
456 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
457 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
458 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
459 Abo-Elnaga, I. G. and Abdel-Mottaleb, L. (1968). Bacteriological quality of market milk supplies from Assiut vicinity. Indian J. Dairy Sci. 21, 213. Prof. Ibrahim Gabr Abo El-Naga Metwali 0
460 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