1 | GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS. | |
Page 6285-6295 | ||
Hayam M.A. Ibrahim, | ||
2 | BIOLOGICAL CONTROL OF PRE AND POSTHARVEST DISEASES OF TOMATO AND GRAPE FRUITS. | |
Page 6297-6310 | ||
M. F Hegazi,; Azza A.M. Shahin; S. T. Shehata; Marwa A.M. Atwa | ||
3 | THE USE OF EXTRACTED PHENOLIC COMPOUNDS FROM GREEN AND BLACK TEA AS NATURAL ANTIOXIDANTS | |
Page 6311-6325 | ||
A. A. Salama, | ||
4 | ANTIFUNGAL SUBSTANCES FROM SOME LACTIC ACID BACTERIA AND PROPIONIBACTERIA FOR USE AS FOOD PRESERVATIVES | |
Page 6327-6340 | ||
B. A. Effat, | ||
5 | PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS | |
Page 6341-6351 | ||
A. A. Salama,; Ragaa, I. Zein; M. A. Owon | ||