EKB Journal Management System

Volume & Issue: Volume 28, Issue 6, June 2003, Page 4723-4843


1		CHEMICAL AND BIOLOGICAL EVALUATION OF HU K TOMATO FRUITS AS ANTIANEMIC A D HYPOCHOLESTEROLEMIC AGENT
	Page 4723-4739
	Thoraya Abd EI Ghani,; Lobna A. M. Hareedy; Satouta A. EI Farra
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2		PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.
	Page 4741-4756
	A. S. Dyab,; A. I. EL-Desouky; H. E. M. Bahlol; S. A. Soliman
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3		EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY
	Page 4757-4771
	S. O. Abd-Alla,
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4		EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.
	Page 4773-4777
	Afaf Hanem M. Ramadan,; R. H. Sucker
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5		SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE
	Page 4779-4797
	A. N. S. Mohamed,
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6		NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.
	Page 4799-4821
	I. M.F. Helmy,
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7		QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT
	Page 4823-4834
	O. A. Emam,
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8		BIOLOGICAL EVALUATION OF RATS FED ON MARYOUT LAKE·FISH (Oreochrom/s ni/oticus)
	Page 4835-4843
	O. A. Emam,; N. A. Hamide
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