Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Wedad Metry
Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers
Journal of Food and Dairy Sciences
Functional Low and Free-Fat Fermented Milk Drink Supplemented With Oats
Journal of Food and Dairy Sciences
Related publications
Improve Microstructure and Rheological Properties of Kariesh Cheese
Journal of Food and Dairy Sciences
Imprving Kariesh Cheese Quality by the Addition of Aloe Vera Gel
Sinai Journal of Applied Sciences
Isolation, Identification and Biocontrol of Salmonella Typhimurium in Kariesh Cheese by Bacteiophage
Arab Universities Journal of Agricultural Sciences
Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures
African Journal of Food Science and Technology
Extend the Shelf Life and Improving Sensory Properties of White Soft Cheese by Adding Celery …..leaves
Iraqi Journal of Agricultural Sciences
Agricultural
Biological Sciences
World Dairy Projections: Butter and Cheese
Using of Dairy Propionibacteria as Bio-Preservative in Kareish Cheese
International Journal of Dairy Science
Animal Science
Zoology
Food Animals
Dairy Processing and Cold Storage Affect the Milk Coagulation Properties in Relation to Cheese Production
Dairy Science and Technology
Biochemistry
Food Science
Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology
Journal of Food and Dairy Sciences
