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journal of food and dairy sciences, mansoura university
سال:2011 - دوره:2 - شماره:4
ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT
- صفحه:183-190
CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES
- صفحه:201-211
CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY
- صفحه:225-235
EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS
- صفحه:213-223
EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES
- صفحه:237-250
ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
- صفحه:175-182
QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES
- صفحه:191-199
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