EKB Journal Management System

Author = A. K. Ammar

Number of Articles: 2

1		EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES
	Volume 34, Issue 6, June 2009, Page 6455-6465
	A. K. Ammar; M. A. Korish
	View Article \| PDF 686.32 K \| View on SCiNiTO

2		UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE
	Volume 34, Issue 6, June 2009, Page 6487-6498
	A. K. Ammar; Mervat E. Eldemary
	View Article \| PDF 834.58 K \| View on SCiNiTO

EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES