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journal of food and dairy sciences, mansoura university
سال:2012 - دوره:3 - شماره:1
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS
- صفحه:45-61
DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS
- صفحه:11-22
IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT
- صفحه:1-10
INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS
- صفحه:33-44
PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING
- صفحه:23-32
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