Search Results - "Guirguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture)" :: K.UTB vyhledávací portál

Protein decomposition during ripening of cheese manufactured by coagulation total milk protein

by Omar, M.M, Guirguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture)
Published in Egyptian Journal of Food Science (Egypt) (1991)

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The use of reconstituted skim milk in the preparation of fermented milk

by Ashour, M.M, Omar, M.M, Guirguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture)
Published in Annals of Agricultural Science, Moshtohor (Egypt) (1980)

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Peanut curd in the manufacture of processed cheese-like product [Egypt]

by Guirguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture), Abdel Baky, A.A, El-Neshawy, A.A, El-Shafey, N.M
Published in Zagazig Journal of Agricultural Research (Egypt) (01.06.1985)

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Ripening indices of cephalotyre (RAS) cheese as affected by increasing milk solids [in Egypt]

by Farahat, S.M, Abou-El-Ella, W.M, El-Fak, A.M, Guirguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture)
Published in Zagazig Journal of Agricultural Research (Egypt) (01.06.1976)

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Protein decomposition during ripening of cheese manufactured by coagulation total milk protein

The use of reconstituted skim milk in the preparation of fermented milk

Peanut curd in the manufacture of processed cheese-like product [Egypt]

Ripening indices of cephalotyre (RAS) cheese as affected by increasing milk solids [in Egypt]

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