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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:2
CHEMICAL CHARACTERISTIES OF ITALIAN RICOTTA CHEESE AS INFLUENCED BY THE PROTEOLYSIS DURING RIPENING
- صفحه:45-53
EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE
- صفحه:63-77
EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE
- صفحه:153-168
MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER
- صفحه:125-137
MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION
- صفحه:103-124
NEW METHOD FOR DETERMINATION OF PROTEIN CONTENT OF GOAT'S MILK AND COMPARED WITH DIFFERENT METHODS
- صفحه:95-101
PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES
- صفحه:139-151
SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING
- صفحه:55-62
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