A Comparison Between Goat and Human Milk in Infant Feeding

BACTCRIOLOGICAL QUALITY OF LOCALLY MANUFACTURED AND IMPORTED BEEF LUNCHEON

COMPARISON AMONG THE EFFECTS OF CLOVER HAY AND CORN SILAGES AS FEED INGREDIENTS ON PERFORMANCE OF LACTATING GOATS

Study of Using some Legumes for Household Meat Substitute “Luncheon”

SOME BACTERIAL AND CHEMICAL INVESTIGATIONS ON CHICKEN LUNCHEON AND BEEF LUNCHEON

Comparative Dietary Utilization of Goats and Sheep. 1- Effect of Roughage Quality.

Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver

Microbiological and nutritional profiles of Egyptian beef luncheon

Quality and Safety of Locally Produced Chicken Luncheon