UTILIZATION OF CARROT JUICE TO INHIBIT Listeria monocytogenes

ENHANCEMENT OF SENSORY PROPERTIES, NUTRITIVE VALUE AND SHELF-LIFE OF EL-SHAMEY HOME-MADE BREAD BY USING SOME DAIRY BY PRODUCTS

DETOXIFICATION OF AFLATOXIN M1 on LACTIC ACID BACTERIA IN CONTAMINATED WITH IT MILK.

EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING