1.

CHEMICAL AND BIOLOGICAL EVALUATION OF HU K TOMATO FRUITS AS ANTIANEMIC A D HYPOCHOLESTEROLEMIC AGENT

Pages 4723-4739
Thoraya Abd EI Ghani,; Lobna A. M. Hareedy; Satouta A. EI Farra
2.

PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.

Pages 4741-4756
A. S. Dyab,; A. I. EL-Desouky; H. E. M. Bahlol; S. A. Soliman
3.

EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY

Pages 4757-4771
S. O. Abd-Alla,
4.

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

Pages 4773-4777
Afaf Hanem M. Ramadan,; R. H. Sucker
5.

SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE

Pages 4779-4797
A. N. S. Mohamed,
6.

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Pages 4799-4821
I. M.F. Helmy,
7.

QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT

Pages 4823-4834
O. A. Emam,
8.

BIOLOGICAL EVALUATION OF RATS FED ON MARYOUT LAKE·FISH (Oreochrom/s ni/oticus)

Pages 4835-4843
O. A. Emam,; N. A. Hamide