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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:2
Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples
- صفحه:87-91
Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase
- صفحه:79-86
Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese
- صفحه:93-98
Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk
- صفحه:65-72
Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage
- صفحه:103-110
Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative
- صفحه:111-116
Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt
- صفحه:117-119
Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification
- صفحه:99-101
Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line
- صفحه:121-125
Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts
- صفحه:73-77
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