EKB Journal Management System

Volume & Issue: Volume 3, Issue 2, December 2006, Page 1-61


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

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

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

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

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

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

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