| 1. | OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING | |
| Pages 473-479 | ||
| M. Y. El-Hawary; M. A. Salam; Samar I. Aly; Dina A. Amer | ||
| 2. | NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT | |
| Pages 481-506 | ||
| W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr | ||
| 3. | EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS. | |
| Pages 507-515 | ||
| M. E. I. Elsorady; E. A. S. Abdelrasoul | ||
| 4. | TECHNOLOGICAL STUDIES ON SOFT CHEESE | |
| Pages 517-528 | ||
| A. Shendy; M. A. Omar; M. E. Rakha | ||
