1.

MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE

Pages 101-114
M. M. Tohamy; M. A. El – Nawawy; A. A. Kandeel; M. A. Moustafa
2.

تدعيم بعض منتجات المخابز بدقيق فول الصويا المنخفض الدهن

Pages 115-122
آمال صالح علي الزهراني
3.

USE OF OZONE TO CONTROL FUNGAL POLLUTION IN WHEAT GRAINS.

Pages 123-131
M. G. Abd El Fadel; Seham S. Gad; A. A. El-Shibiny; M. F. Emara; T. T. El-Sisy
4.

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

Pages 133-142
M. G. Abd El Fadel; Seham S. Gad; A. A. El-Shibiny; M. F. Emara; T. T. El-Sisy
5.

INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES

Pages 143-158
S. Y. Elsanat; M. A. Abu El-Hamd; Mervat E. El-Demery; A. M. Salama
6.

EFFECT OF FEEDING WITH MIXTURE OF COLOURD RICE ON SERUM LIPID PROFILE AND ANTIOXIDANT STATUS IN EXPERIMENTAL RATS

Pages 159-173
M. N. Saleh; M. A. Elbana; M. S. Gouda; S. M. Metwalli