journal of food and dairy sciences, mansoura university سال:2012 - دوره:3

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journal of food and dairy sciences, mansoura university
سال:2012 - دوره:3 - شماره:12

ASSESSMENT OF TOXIC HEAVY METAL RESIDUES IN SOME TYPES OF CHEESE BY USING ICP-OES - صفحه:725-733 CHARACTERISTICS OF SEEDS AND SEED OILS OF SOME EGYPTIAN PUMPKIN CUL TIVARS - صفحه:681-697 CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA - صفحه:647-667 COMPOSITION AND PROPERTIES OF EGYPTIAN BEET MOLASSES - صفحه:669-679 DETERRMINATION AND EVALUATION OF HEAVY METALS IN COLOSTRUM AND SOME DAIRY PRODUCTS - صفحه:715-723 IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT. - صفحه:699-706 INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK - صفحه:623-635 NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, ELFAYOUM, EGYPT - صفحه:735-743 STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH - صفحه:707-714 THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM - صفحه:637-645 تاثیر اضافة صمغ الجوار علی الخصائص الریولوجیة للعجینة و جودة الخبز المصنع من صنفین من القمح المحلی - صفحه:745-758 دراسة تاثیر اضافة نسب مختلة من الصمغ العربی علی الصفات الریولوجیة لدقیق اصناف القمح اللیبی BUC'S و الصنف KVZ - صفحه:759-776