1.

ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Pages 175-182
Asmaa A. El-Awady; M. M. Zien El-Din; W. M. El-Sharoud
2.

ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT

Pages 183-190
M. M. Ismail; M. N. F. Hamad
3.

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

Pages 191-199
M. N. F. Hamad; M. M. Ismail
4.

CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES

Pages 201-211
Gehan A. Goneim; Faten Y. Ibrahim; Sh. M. El-Shehawy
5.

EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS

Pages 213-223
A. M. Mehriz; M. A. Azzam; N. A. Youniss; S. A. Osman
6.

CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY

Pages 225-235
A. M. Sharaf
7.

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

Pages 237-250
Gihan M. El-Moghazy; Dina M. Sakr; N. M. Abd El Ghafar