GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.

BIOLOGICAL CONTROL OF PRE AND POSTHARVEST DISEASES OF TOMATO AND GRAPE FRUITS.

THE USE OF EXTRACTED PHENOLIC COMPOUNDS FROM GREEN AND BLACK TEA AS NATURAL ANTIOXIDANTS

ANTIFUNGAL SUBSTANCES FROM SOME LACTIC ACID BACTERIA AND PROPIONIBACTERIA FOR USE AS FOOD PRESERVATIVES

PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS