| 1. | ACCELERATION OF DOMIATI CHEESE RIPENING WITH CHEESE SLURRY AS AFFECTED BY DIFFERENT SALT CONCENTRATIONS. | |
| Pages 5613-5623 | ||
| M. G. M. El-Sissi,; A. M. Shendy | ||
| 2. | COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS. | |
| Pages 5625-6540 | ||
| H. A. Moharram, | ||
