Implementation of ISO 22000 System in Spaghetti Industry

Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content

Characterization of Soft Cheese Supplemented with Rice Bran Oil

Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars

Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder