CHEMICAL CHARACTERISTIES OF ITALIAN RICOTTA CHEESE AS INFLUENCED BY THE PROTEOLYSIS DURING RIPENING.

SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING

EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE

PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS

NEW METHOD FOR DETERMINATION OF PROTEIN CONTENT OF GOAT'S MILK AND COMPARED WITH DIFFERENT METHODS

MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.

EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE