CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

THE POSSIBILITY OF USING OLIVE AND FIG LEAVES TO REDUCE GLUCOSE BLOOD IN INFECTED RATS

IMPACT OF USING MICROBIAL FEED ADDITIVES (PROBIOTICS) IN RUMINANTS RATIONS ON DIGESTIBILITY, RUMEN FERMENTATION, MILK PRODUCTION AND PROPERTIES OF DOMIATI CHEESE

A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS

BIOLOGICAL EVALUATION OF FENUGREEK SEEDS BOILED DRINK

LOW AND NON-FAT ICE CREAM –LIKE AS AFFECTED WITH DIETARY FIBER

EFFECT OF FEEDING AT DIFFERENT LEVELS OF CHROMIUM PICOLINATE AND MAGNESIUM SULFATE ON DIABETIC RATS.

USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES

EFFECT OF OSMOTIC-AIR DEHYDRATION ON DRYING KINETICS AND MICROSTRUCTURE OF APPLE SLICES AND CUBES