journal of food and dairy sciences, mansoura university سال:2013 - دوره:4

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journal of food and dairy sciences, mansoura university
سال:2013 - دوره:4 - شماره:8

EFFECT OF STORAGE PERIOD ON THE CONTENT OF FULL AND LOW FAT PASTEURIZED COW’S MILK - صفحه:413-422 INTERRELATION BETWEEN BLOOD GROUPS / RHESUS FACTOR AND DIABETIC INCIDENCE OF FEMALE IN ALJABAL ALAKHDAR IN LIBYA - صفحه:423-431 QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS - صفحه:401-412