1.

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Pages 63-74
Afaf-Haniem M. Ramadan
2.

ISOLATION AND IDENTIFICATION OF Enterococcus STRAINS FROM OLD EGYPTIAN HARD CHEESE.

Pages 75-84
Nanis H. Gomah; K. J. Heller
3.

SEQUENCE ANALYSIS AND CHARACTERIZATION OF Enterococcus deurans PLASMID

Pages 85-100
Nanis H. Gomah
4.

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

Pages 101-110
Rania E. El-Gammal
5.

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

Pages 111-124
M. Sh. Gomaa; M. M. Abo-Srea; Eman L. Mostafa; Doaa M. Fathy
6.

NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS

Pages 125-135
Sh. M. El-Shehawy; Gehan A. Goneim; Zeinab S. Farag
7.

LONG TERM FREEZING STORAGE STUDY TOWARD SAFETY, NUTRITIVE VALUE AND CHEMICAL CHANGES OF PISTACHIO NUTS

Pages 137-152
Alia M. Hashem; Ghada Z. A. Soliman; M. A. Arafa