| 1. | ~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES. | |
| Pages 6207-6219 | ||
| Soher E. Aly; A. S. Nadir | ||
| 2. | NUTRITIONAL BIOASSAY OF HEATED SOYA BEAN AND PALM OIL~ AT DIFFERENT THERMAL TREATMENTS | |
| Pages 6221-6230 | ||
| Souzan S. latif, | ||
| 3. | MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD, | |
| Pages 6231-6235 | ||
| Malak M. R. I. Ahmed,; Pat Northway; Charles B. Brennan; Victor Kuri | ||
| 4. | THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT | |
| Pages 6237-6245 | ||
| M. A. A. Azzam,; I. H. I. Abd EI-Ghany; F. A. M. Ramadan | ||
| 5. | INCIDENCE OF PATHOGENIC VIBRIOS AND OTHER RELATED SPECIES IN FRESH SHAOOR FISH FROM THE EGYPTIAN RED SEA FISHERIES. | |
| Pages 6247-6255 | ||
| W. A. Bazaraa, | ||
| 6. | RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS | |
| Pages 6257-6270 | ||
| A. A. Abd EI-Khair, | ||
