journal of food and dairy sciences, mansoura university سال:2014 - دوره:5

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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:6

CHEMICAL COMPOSITION AND NUTRITIONAL POTENTIAL OF SOME MUSHROOM VARIETIES CULTIVATED IN EGYPT - صفحه:421-434 EFFECT OF SALTING AND STORAGE ON CHEMICAL COMPOSITION OF SOME FISH SPECIES - صفحه:451-458 PHYSICOCHEMICAL PROPERTIES AND MINERALS PROFILE OF SHAMI GOATS’ MILK PRODUCED UNDER DESERT CONDUCTION - صفحه:377-387 PROTECTIVE EFFECT OF POMEGRANATE (PEEL AND MOLASSES) INCORPORATED INTO ROASTED MEAT BALLS ON RENAL FAILURE IN RATS - صفحه:435-449 QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE - صفحه:403-419 QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR - صفحه:389-402 QUALITY OF BEET JUICE AND ITS LIQUOR DURING BEET SUGAR PROCESSING - صفحه:367-376 SMOKING OF RABBIT MEAT AS HEALTHY PRESERVATION - صفحه:353-366 THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT - صفحه:339-351