Impact of Myrrh Essential Oil as a Highly Effective Antimicrobial Agent in Processed Cheese Spreads
A.G. Mohamed, Hayam M. Abbas, Jihan M. Kassem, Walid A. Gafour and A.G. Attalah
International Journal of Dairy Science Volume 11, Number 2, 41-51, 2016
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Impact of Different Food Protein Sources in Processed Cheese
Sauces Manufacture
Suhila A. Saad, Laila D. EL-Mahdi, R.A. Awad and Z.M.R. Hassan
International Journal of Dairy Science Volume 11, Number 2, 52-60, 2016
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Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)
A.G. Mohamed and Samah M. Shalaby
International Journal of Dairy Science Volume 11, Number 2, 61-68, 2016
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Utilization of Moringa oleifera Leaves Powder in Production of Yoghurt
Fatma A.M. Hassan, Hala M. Bayoumi, Mona A.M. Abd El-Gawad, A.K. Enab and Y.B. Youssef
International Journal of Dairy Science Volume 11, Number 2, 69-74, 2016
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Reduction of Pesticide Residues in Egyptian Buffalo Milk by Some Processing Treatments
Fawzia H.R. Abd-Rabo, Hany Elsalamony and Sally S. Sakr
International Journal of Dairy Science Volume 11, Number 2, 75-80, 2016
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