CHEMICAL AND BIOLOGICAL EVALUATION OF HU K TOMATO FRUITS AS ANTIANEMIC A D HYPOCHOLESTEROLEMIC AGENT

PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.

EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT

BIOLOGICAL EVALUATION OF RATS FED ON MARYOUT LAKE·FISH (Oreochrom/s ni/oticus)