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journal of food and dairy sciences, mansoura university
سال:2010 - دوره:1 - شماره:3
DAIRY CONSUMPTION AND CALCIUM INTAKE OF EGYPTIAN WOMEN
- صفحه:123-130
EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY
- صفحه:101-111
FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS
- صفحه:113-121
QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.
- صفحه:131-142
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