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Publications by E. Sultan Nagwa,

Quality and Shelf Life Enhancement of Domiati Cheese From Heat Treated Milk Using Starter Culture

Arab Universities Journal of Agricultural Sciences

English

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Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures

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Enhancement of the Edible Quality and Shelf Life of Soft‐boiled Chicken Using MAP

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Effect of High-Pressure-Treated Starter on Ripening of Feta Cheese

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The Effect of Using Different Starter Culture Combinations on Organic and Fatty Acid Compositions of Mihaliç Cheese

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Extended Shelf Life of Tallaga Cheese by Natural Preservatives

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Nutritional, Microbial, and Allergenic Changes During the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

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Producing Probiotic Cheese From Sheep Milk by Using Probiotic Bacteria

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Effect of Nisin on Shelf Life of Low Salt Tallaga Cheese

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