CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS)

MILK CLOTTING ENZYME BY USING Solanum dobium PLANT AS RENNET SUBSTITUTE: II-QUALITY AND RIPENING CHARACTERISTICS OF GOUDA CHEESE AS AFFECTED BY REPLACING CALF RENNET WITH AQUEO

EFFECT OF PARBOILING AND MILLING PROCESSING ON CHEMICAL COMPOSITION, AND SOME NUTRITIONAL VALUES OF TWO RICE VARIETIES

Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization

STABILITY OF AFLATOXINS Ml AND M2 MANUFACTURE AND DURING STORAGE OF ICE CREAM

SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS

STUDY ON THE PRODUCTION OF LOW CHOLESTEROL CREAM-LIKE.