1 | EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE | |
Page 845-856 | ||
Esmat A. Abou-Arab,; Ferial M. Abu-Salem | ||
2 | IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE | |
Page 857-868 | ||
F. H. El Tahan.; M. A. Khorshed; M. R. El Tahan | ||
3 | DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT | |
Page 869-874 | ||
A. S. Afify,; L . Hussein; H. Bakr | ||
4 | CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES | |
Page 875-887 | ||
Hoda M. El-Zeini,; M. A. El-Aasser; S. M.K. Ants; E. A. Romeih | ||
5 | CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS | |
Page 889-900 | ||
Ferlal M. Abu-Salem.; Azza A. Abou -Arab | ||