ACRYLAMIDE IN FOOD : AN OVERVIEW

VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS

PEROXIDASE, PECTIN METHYLESTERASE AND SOME CONSTITUENTS OF PISTACHIO NUTS (Pistachia vera L.) TREATED WITH γ-RAYS

CONTAMINANTS IN TERMS OF PESTICIDE RESIDUES IN SELECTED FISH SOURCES

DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE