1.

PRODUCTION OF LOW-CALORIE ICE MILK

Pages 8139-8150
M. A. A. Azzam,
2.

SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION

Pages 8151-8163
Enssaf M.A. EI-Hamzy,; M. M. S. Ashour; K. H. Tolba
3.

MYCOTOXINS AND MYCOTOXIGENIC FUNGI IN IMPORTED PISTACHIO NUTS IN EGYPT

Pages 8165-8176
Eman M. Hegazy,; Mona M. Abdel-Galil
4.

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

Pages 8177-8189
Samiha M. EI-Sayed,
5.

ANTIOXIDA TlVE AND ANTIMICROBIAL ACTIVITIES OF NATURAL COMPOUNDS EXTRACTED FROM GARLIC CLOVES

Pages 8191-8203
M. A. Owon,
6.

LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY

Pages 8231-8240
T. S. M. Shady,; M. Y. Mehana
7.

STUDY ON SOME ESSENTIAL O,ILS AS NATURAIL PRESERVATIVE AGENTS IN FOOD.

Pages 8241-8256
Faten R. Moussa
8.

REMOVAL OF AFLATOXIN 8, AND FUMONISrN 81 FROM MALT EXTRACT USING ADSORPTION AGENTS TECHNOLOGY

Pages 8381-8397
Soher E. Aly,; M. A. Abdel-Wahhab; Mona M. Abdel-Galil