Volume & Issue: Volume 2, Issue 2, February 2011, Page 69-100 
| 1 | QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus | |
| Page 69-78 | ||
| K. M. K. Kebary; Iman T. A. Yousef; Hoida A. M. El-Shazly; W. A. A. Rajab | ||
| 2 | REDUCING THE LOSSES IN YIELD, QUALITY AND PROFITABILITY OF SUGAR BEET ROOTS RESULTED FROM PROCESSING DELAY USING POTASSIUM FERTILIZATION | |
| Page 79-90 | ||
| H. F. M. Hassan; Sahar M. I. Mostafa; M. S. H. Osman | ||
| 3 | UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE | |
| Page 91-100 | ||
| Hoida A. M. El-Shazly; H. S. El-Tawil; M. G. Hammam | ||
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