| 1. | CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK | |
| Pages 1089-1100 | ||
| M. A. Abd EI-Rahman,; E. E. Kheadr; T. M. EI-Nemr | ||
| 2. | THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH. | |
| Pages 1001-1110 | ||
| M. M. Rabie,; M. R. EI-Behiery; A. M. Hassan; E. M. E. Talab | ||
| 3. | PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS | |
| Pages 1111-1125 | ||
| I. Rizk,; H. M. Ebeid; Manar T. Ibrahiem; M. E. GadAllah | ||
| 4. | PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN) | |
| Pages 1127-1135 | ||
| Om EI-Saad I. EI-Gammal, | ||
