| 1. | ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA | |
| Pages 2165-2178 | ||
| A. A. Shatta,; Amal A. Gab-Alla | ||
| 2. | EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA | |
| Pages 2179-2191 | ||
| Kh. M. Youssef,; A. A. Shatta | ||
| 3. | EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. | |
| Pages 2193-2203 | ||
| Y. l. Abdel-Kader,; M. M. lsmail, | ||
