Keywords = Sensory quality
| Number of Articles: 18 | ||||
| 1 | Quality Properties of African Catfish (Clarias gariepinus) Meat as Affected by its Color | |||
| Volume 55, Issue 2, April 2024, Page 93-110 | ||||
| Zeinab M. A. Heikal; Safaa A. Limam; Mohamed B. Omer; Badawy M. D. Mostafa; Ahmed H. khalifa | ||||
| 2 | Storage Stability of Battered Common Carp Fillets Affected By Incorporation With Herbal Extracts | |||
| Volume 60, Issue 4, December 2022, Page 1159-1174 | ||||
| Ashraf Shraouba | ||||
| 3 | PRODUCTION OF FUNCTIONAL CAMEL MILK ICE CREAM FORTIFIED WITH DATE DIBS AND DATE POWDER | |||
| Volume 11, Issue 4, July and August 2022, Page 709-726 | ||||
| Mohamed E. Abosamra; Amal M. Kamal; Magdy R. Shahein; Hassan A. ElDemerdash | ||||
| 4 | Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish | |||
| Volume 47, Issue 1, June 2022, Page 19-24 | ||||
| Shimaa Abd-Allah; S. M. Ibrahim | ||||
| 5 | Sensory quality and its economic losses for Freight Fish Consignments | |||
| Volume 25, Issue 5, September and October 2021, Page 893-900 | ||||
| Abdelrahman H .A. et al. | ||||
| 6 | Comparative study on Labneh cheese made from milk fat and avocado paste | |||
| Volume 45, Issue 2, December 2020, Page 86-90 | ||||
| Hesham Mohamed | ||||
| 7 | CHEMICAL AND TECHNOLOGICAL STUDIES ON KHALAS DATE SEEDS POWDER | |||
| Volume 47, Issue 6, November and December 2020, Page 1479-148888 | ||||
| Asma A.E. Elgindy | ||||
| 8 | Using of sugarcane molasses on novel-yoghurt making | |||
| Volume 3, Issue 2, August 2020, Page 156-167 | ||||
| H. A. Noureldin; K. H. Salman; H. M. Ali; A. I. A. Mansour | ||||
| 9 | Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying | |||
| Volume 45, Issue 1, June 2020, Page 75-91 | ||||
| M. M. Abul-Fadl; T. H. Ghanem; N. EL-Badry; A. Nasr | ||||
| 10 | Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder | |||
| Volume 11, Issue 3, March 2020, Page 83-89 | ||||
| Halima F. Abbas; A. A. Tammam; Nanis H. Gomah; Y. M. A. Elderwy; Asmaa H. M. Moneeb | ||||
| 11 | IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS | |||
| Volume 79, Issue 2, June 2019, Page 573-585 | ||||
| 12 | PROPERTIES OF DRINKING YOGHURT USING DIFFERENT TYPES OF STABILIZERS | |||
| Volume 27, Issue 1, March 2019, Page 431-440 | ||||
| A. TH. Sobhay; Awad R. A.; Z. M.R Hassan; O. I. El-Batawy | ||||
| 13 | Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture | |||
| Volume 1, Issue 1, April 2018, Page 82-95 | ||||
| A. I. A. Mansour; K. G. Zaki | ||||
| 14 | The influence of adding whey protein powder in probiotic white soft cheese making | |||
| Volume 1, Issue 1, April 2018, Page 45-57 | ||||
| S. Soliman; H. M. Ali; K. G. Zaki | ||||
| 15 | EFFECT OF USING FATS OF DIFFERENT ANIMAL SPECIES ON FATTY ACID PROFILE, SENSORY QUALITY OF BEEF FRESH SAUSAGES | |||
| Volume 77, Issue 1, April 2017, Page 19-31 | ||||
| 16 | Preparation and Properties of Cheese Fudge | |||
| Volume 7, Issue 4, April 2016, Page 219-227 | ||||
| Neamah R. Attalla; Eman F. Mohamed; Neamat I. Bassuony | ||||
| 17 | DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE | |||
| Volume 5, Issue 8, August 2014, Page 625-632 | ||||
| A. A. Tammam; K. H. Salman; A. M. Abd-El-Rahim | ||||
| 18 | Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus | |||
| Volume 17, Issue 2, April 2013, Page 37-46 | ||||
| Mohamed Salama | ||||
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