1 | Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases | |
Page 1-11 | ||
El-Zalaki M. S. Esmat | ||
2 | Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks | |
Page 13-22 | ||
M. El-Hossainy Ayah; S.M., Kheder, Ahmed; F. Nour Sohair,; N.M. El-Sawy, | ||
3 | Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview | |
Page 23-33 | ||
Magda Sharara | ||