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Volume & Issue:
Volume 7, Issue 1, January 2016, Page 1-57
1
IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE
Page
1-9
Ragia O. Y. Mohamed
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693.72 K
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2
MICROBIOLOGICAL QUALITY AND SAFETY OF COMMERCIAL MARKET YOGURT IN GIZA, EGYPT
Page
11-17
M. M. Motawee; Neveen M. Saleh
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571.34 K
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3
POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE
Page
19-25
A. R. M. El-Zainy; A. E. Morsy; Amal G. Sedki; Noha M. Mosa
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441.61 K
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4
THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS
Page
27-32
Naglaa M. Shanshan
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569.9 K
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5
FORTIFICATION OF CERTAIN DAIRY PRODUCTS TO INCREASE BIOAVAILABILITY OF MINERALS AND ANTIOXIDANTS
Page
33-37
Nasra A. Abd El-Hak; Ragia O. Mohamed; Amany A. Salem
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433.56 K
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6
EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE
Page
39-44
A. M. El-Karamany
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362.93 K
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7
EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF
Page
45-50
Mervat El-Demery; E. M. Elsebaie; Nahla Zidan; Rowiada Essa
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598.69 K
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8
EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.
Page
51-57
M. A. Mostafa
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403.08 K
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