IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

MICROBIOLOGICAL QUALITY AND SAFETY OF COMMERCIAL MARKET YOGURT IN GIZA, EGYPT

POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE

THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS

FORTIFICATION OF CERTAIN DAIRY PRODUCTS TO INCREASE BIOAVAILABILITY OF MINERALS AND ANTIOXIDANTS

EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE

EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF

EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.