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journal of food and dairy sciences, mansoura university
سال:2015 - دوره:6 - شماره:5
A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS
- صفحه:321-334
BIOLOGICAL EVALUATION OF FENUGREEK SEEDS BOILED DRINK
- صفحه:357-369
CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS
- صفحه:277-292
EFFECT OF OSMOTIC-AIR DEHYDRATION ON DRYING KINETICS AND MICROSTRUCTURE OF APPLE SLICES AND CUBES
- صفحه:405-418
Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS
- صفحه:349-355
IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS
- صفحه:335-347
LOW AND NON-FAT ICE CREAM –LIKE AS AFFECTED WITH DIETARY FIBER
- صفحه:371-378
THE POSSIBILITY OF USING OLIVE AND FIG LEAVES TO REDUCE GLUCOSE BLOOD IN INFECTED RATS
- صفحه:293-306
USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES
- صفحه:393-404
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