| 1. | EFFECT OF SUPPLEMENTAION OF WHEY AGAR (AS BASAL MEDIUM) WITH SOME NUTRITIONAL INGREDIENTS ON THE GROWTH OF PURE CULTURES OF LACTIC ACID BACTERIA. | |
| Pages 6767-6773 | ||
| T. A. Nassib,; H. El-Ganainy | ||
| 2. | HEALTH HAZARDS ASSOCIATED WITH RAW MILK IN EGYPTIAN MARKETS | |
| Pages 6775-6784 | ||
| Gihan M. El-Moghazy,; S. A. Hassan | ||
| 3. | VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum | |
| Pages 6785-6793 | ||
| W. I. A. Saber,; M. Y. Mehana | ||
| 4. | EVALUATION OF SOME PHYSICAL,CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF SOME EGYPTIAN CITRUS SEEDS . | |
| Pages 6795-6806 | ||
| Samira A. El-Sharnouby, | ||
| 5. | MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY | |
| Pages 6807-6819 | ||
| M. A. M. Saleh, | ||
