| 1. | EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES | |
| Pages 79-90 | ||
| M. M. Helal; T. A. El- Adawy; A.E. El- Beltagy; A.A. El- Bedawey; S. M. Youssef | ||
| 2. | USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. | |
| Pages 93-94 | ||
| Kh. M. K. Kebary; S. A. Hussein; R. M. Badaw | ||
| 3. | EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS | |
| Pages 91-92 | ||
| A. A. El- Bedawey; M. M. M. Saad; E. H. A. Rahma; A. S. A. Osheba | ||
