POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

EFFECT OF FEEDING ON BEEF PATTIES FORTIFITED WITH MUSHROOM ON SERUM LIPIDS PROFILE AND LIVER ENZYMES OF HYPERCHOLESTEROLEMIC RATS

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS

MILK PERMEATE BEVERAGE FORTIFIED WITH SWEET POTATO PASTE

EFFECT OF PARITY SEASON AND STAGE OF LACTATION ON SOMATIC CELL COUNT MILK YIELD AND QUALITY OF FRIESIAN COWS

THE EFFECT OF HOST-SPECIFIC BACTERIOPHAGES TO REDUCE THE PRESENCE OF Campylobacter AND E. coli O157:H7 FOOD-BORNE PATHOGENS

CHARACTERIZATION OF Streptococcus thermophilus ASSOCIATED WITH EGYPTIAN DAIRY PRODUCTS

DETECTION OF Escherichia coli IN DAIRY AND MILK-RELATED PRODUCTS USING DIRECT PLATING AND THE 3-STAGE METHOD

AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH