PRODUCTION OF LOW-CALORIE ICE MILK

SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION

MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

ANTIOXIDA TlVE AND ANTIMICROBIAL ACTIVITIES OF NATURAL COMPOUNDS EXTRACTED FROM GARLIC CLOVES

LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY

STUDY ON SOME ESSENTIAL O,ILS AS NATURAIL PRESERVATIVE AGENTS IN FOOD.

REMOVAL OF AFLATOXIN 8, AND FUMONISrN 81 FROM MALT EXTRACT USING ADSORPTION AGENTS TECHNOLOGY