EKB Journal Management System


1.	Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat
	Pages 1-11

	View Article PDF 653.28 K

2.	Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria
	Pages 13-20

	View Article PDF 1.14 M

3.	Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese
	Pages 21-30

	View Article PDF 799.08 K

4.	Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods
	Pages 31-41

	View Article PDF 1.35 M

5.	Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese
	Pages 43-50

	View Article PDF 396.58 K

6.	Egyptian Pasteurized Processed and Spread Cheeses: An Overview
	Pages 51-58

	View Article PDF 304.9 K

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat