STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN

IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK

الخواص الطبيعية و الکيميائية لبيض النعام والدجاج المنتج بالجماهيرية

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE

دراسة بروتينات بيض النعام والدجاج المنتج بالجماهيرية

خواص ليبيدات بيض النعام والدجاج المنتج بالجماهيرية

BIOLOGICAL EVALUATION OF IRRADIATED CORIANDER FRUITS (Coriandrum sativum L.) AND IT'S ESSENTIAL OIL

STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE

THE USE OF TRANSGLUTAMINASE IN THE PRODUCTION OF LOW FAT MOZZARELLA CHEESE

A NEW TOOL BY SOLAR DRYING IN PREPARING INSTANT FALAFEL

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH