EKB Journal Management System
1.

POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS

Pages 387-398
Asmaa H. H. Aziz
2.

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

Pages 399-409
Eman M. Salem; Najlaa Almohmadi; Nouf F. Al-Khataby
3.

EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS

Pages 411-428
A. A. El-Refai; A. R. M. El-Zeiny; Eman A. El. A. Abd Rabo
4.

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

Pages 429-441
A. A. El-Refai; M. B. Domah; A. E. M. Kassem; M. A. Askar
5.

PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS

Pages 443-458
A. A. Hefny; Asmaa H. H. Aziz
6.

MILK PERMEATE BEVERAGE FORTIFIED WITH SWEET POTATO PASTE

Pages 459-468
Wafaa B. Elsabie; Asmaa H. H. Aziz
7.

EFFECT OF PARITY SEASON AND STAGE OF LACTATION ON SOMATIC CELL COUNT MILK YIELD AND QUALITY OF FRIESIAN COWS

Pages 469-480
M. A. Abu El-Hamd; M. A. M. Moussa; M. S. Sayah
8.

THE EFFECT OF HOST-SPECIFIC BACTERIOPHAGES TO REDUCE THE PRESENCE OF Campylobacter AND E. coli O157:H7 FOOD-BORNE PATHOGENS

Pages 481-492
A. A. El-Shibiny
9.

CHARACTERIZATION OF Streptococcus thermophilus ASSOCIATED WITH EGYPTIAN DAIRY PRODUCTS

Pages 493-504
Rana T. El-Tokhy; M. M. Zin El-Din; W. M. El-Sharoud
10.

DETECTION OF Escherichia coli IN DAIRY AND MILK-RELATED PRODUCTS USING DIRECT PLATING AND THE 3-STAGE METHOD

Pages 505-512
Mona A. Yassin; M. M. Zin El-Din; W. M. El-Sharoud
11.

AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH

Pages 513-541
A. M. Abdelhamid; H. M. Emara; Mona A. M. Pekhet