Volume & Issue: Volume 26, Issue 9, September 2001, Page 5613-5640 
| 1 | ACCELERATION OF DOMIATI CHEESE RIPENING WITH CHEESE SLURRY AS AFFECTED BY DIFFERENT SALT CONCENTRATIONS. | |
| Page 5613-5623 | ||
| M. G. M. El-Sissi,; A. M. Shendy | ||
| 2 | COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS. | |
| Page 5625-6540 | ||
| H. A. Moharram, | ||
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