1. | QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus | |
Pages 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 | |
Pages 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 | |
Pages 91-100 | ||
Hoida A. M. El-Shazly; H. S. El-Tawil; M. G. Hammam | ||