| 1. | GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS. | |
| Pages 6285-6295 | ||
| Hayam M.A. Ibrahim, | ||
| 2. | BIOLOGICAL CONTROL OF PRE AND POSTHARVEST DISEASES OF TOMATO AND GRAPE FRUITS. | |
| Pages 6297-6310 | ||
| M. F Hegazi,; Azza A.M. Shahin; S. T. Shehata; Marwa A.M. Atwa | ||
| 3. | THE USE OF EXTRACTED PHENOLIC COMPOUNDS FROM GREEN AND BLACK TEA AS NATURAL ANTIOXIDANTS | |
| Pages 6311-6325 | ||
| A. A. Salama, | ||
| 4. | ANTIFUNGAL SUBSTANCES FROM SOME LACTIC ACID BACTERIA AND PROPIONIBACTERIA FOR USE AS FOOD PRESERVATIVES | |
| Pages 6327-6340 | ||
| B. A. Effat, | ||
| 5. | PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS | |
| Pages 6341-6351 | ||
| A. A. Salama,; Ragaa, I. Zein; M. A. Owon | ||
