QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT

EXAMINATION OF MORPHOLOGY AND SURFACE STRUCTURE OF COCCI LACTIC ACID BACTERIA BY SCANNING ELECTRON MICROSCOPE AND IMAGE ANALYSIS.

EFFECT OF FAST FOOD CONSUMPTION ON NUTRITIONAL AND HEALTHY STATUS IN PRIMARY SCHOOL FEMALE-CHILDREN

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME MEDICINAL PLANTS

THE USE OF ANTIFUNGAL ACTIVITY OF Lactobacillus plantarum DSMZ20191 IN BIOPRESERVATION OF DIETS USED FOR FEEDING OF THE NILE TILAPIA(Oreochroms niloticus) FINGERLINGS

EFFECT OF Lactobacillus acidophilus 1 M METABOLITES ON MICROBIAL AND BIOCHEMICAL QUALITY CRITERIA OF FROZEN BASA FISH (Pangasius bocourti) FILLETS

EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH