| 1. | CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS | |
| Pages 53-63 | ||
| 2. | EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES | |
| Pages 35-51 | ||
| M. A. El- Bana; R. A. Goma; A. S. Abd El- Sattar | ||
