Volume & Issue: Volume 25, Issue 9, September 2000 
| 1 | COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING | |
| Page 5701-5712 | ||
| A. S. El-Zoghby,; Y. I. Abdel-Kader | ||
| 2 | EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE | |
| Page 5755-5760 | ||
| I. A. Attia,; Effat Gooda; Malak A. Helmy | ||
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