EKB Journal Management System

Volume & Issue: Volume 11, Issue 1, June 2014, Page 1-14


1		Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis
	Page 1-10

	View Article \| PDF 652.58 K \| View on SCiNiTO

2		Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil
	Page 11-19

	View Article \| PDF 369.33 K \| View on SCiNiTO

3		Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices
	Page 21-29

	View Article \| PDF 532.79 K \| View on SCiNiTO

4		Methods for Determining the Antioxidant Activity: A Review
	Page 31-42

	View Article \| PDF 775.29 K \| View on SCiNiTO

5		Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products
	Page 43-52

	View Article \| PDF 331.42 K \| View on SCiNiTO

6		Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer
	Page 53-60

	View Article \| PDF 353.24 K \| View on SCiNiTO

7		Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk
	Page 61-69

	View Article \| PDF 347.25 K \| View on SCiNiTO

Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis