| 1. | EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE | |
| Pages 845-856 | ||
| Esmat A. Abou-Arab,; Ferial M. Abu-Salem | ||
| 2. | IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE | |
| Pages 857-868 | ||
| F. H. El Tahan.; M. A. Khorshed; M. R. El Tahan | ||
| 3. | DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT | |
| Pages 869-874 | ||
| A. S. Afify,; L . Hussein; H. Bakr | ||
| 4. | CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES | |
| Pages 875-887 | ||
| Hoda M. El-Zeini,; M. A. El-Aasser; S. M.K. Ants; E. A. Romeih | ||
| 5. | CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS | |
| Pages 889-900 | ||
| Ferlal M. Abu-Salem.; Azza A. Abou -Arab | ||
