| 1. | NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS | |
| Pages 519-532 | ||
| R. Y. Khattab; A. A. Zeitoun | ||
| 2. | INHIBITION OF Salmonella ON POULTRY AS INFLUENCED BY FLASH PASTEURIZATION, LACTIC ACID BUFFERED SYSTEM AND MODIFIED ATMOSPHERE PACKAGING. | |
| Pages 533-544 | ||
| A. A. Zeitoun; R. Y. Khattab | ||
| 3. | HAEMOLYTIC ACTIVITY OF Enterococcus faecium ISOLATED FROM DIFFERENT EGYPTIAN DAIRY PRODUCTS | |
| Pages 545-550 | ||
| Aisha El Attar | ||
| 4. | IMPROVEMENT OF MERAHRAH BREAD BY USING FENUGREEK AND WHEAT GERM FLOURS | |
| Pages 551-557 | ||
| A. S. I. El-Shazly | ||
| 5. | EFFECT OF MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE | |
| Pages 559-571 | ||
| M. A. Nawar; S. Awad; S. Shamsia; Amal H. Ali | ||
| 6. | PREPARATION OF WHITE SALTED NOODLES WITH STARCHES OBTAINED FROM RICE, TAPIOCA AND CHUFA TUBERS | |
| Pages 573-582 | ||
| Manal F. Salama; A. S. Nadir; Wafaa M. M. Abozeid | ||
