UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

ISOLATION AND IDENTIFICATION OF Enterococcus STRAINS FROM OLD EGYPTIAN HARD CHEESE.

SEQUENCE ANALYSIS AND CHARACTERIZATION OF Enterococcus deurans PLASMID

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS

LONG TERM FREEZING STORAGE STUDY TOWARD SAFETY, NUTRITIVE VALUE AND CHEMICAL CHANGES OF PISTACHIO NUTS