1.

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

Pages 1-11
2.

Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria

Pages 13-20
3.

Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese

Pages 21-30
4.

Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods

Pages 31-41
5.

Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese

Pages 43-50
6.

Egyptian Pasteurized Processed and Spread Cheeses: An Overview

Pages 51-58