| 1. | COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING | |
| Pages 5701-5712 | ||
| A. S. El-Zoghby,; Y. I. Abdel-Kader | ||
| 2. | EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE | |
| Pages 5755-5760 | ||
| I. A. Attia,; Effat Gooda; Malak A. Helmy | ||
