EVALUATION OF DIBIS SYRUP PRODUCED BY VARIOUS METHODS PRODUCTION

EVALUATION OF JUICES PRODUCED FROM TWO VARIETIES OF SEEDLESS GRAPES

Evaluation of Date Compote Prepared with Different Levels of Dibs and Milk

EVALUATION OF SOME YEMENI GRAPE CULTIVARS ACCORDING TO THEIR PROPAGATION, AND FRUIT MORPHOLOGICAL CHARACTERS AND CHEMICAL PROPERTIES

DIFFERENTIATION AND DEVELOPMENT OF FRUIT BUDS IN "SUPERIOR" GRAPE VARITEY

EVALUATION OF GRAPE (Vitis vinifera L.) SEEDS AS A NEW SOURCE OF EDIBLE PROTEIN AND OIL FOR HUMAN NUTRITION

EVALUATION OF SOME GRAPEVINE CULTIVARS UNDER NOBARIA CONDITIONS

STUDIES ON MATURATION AND STORABILITY OF SUPERIOR TABLE GRAPES

TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED

PREPARATION AND EVALUATION OF DRIED SOUP PRODUCED FROM DIFFERENT SWEET POTATO VARIETIES