| 1. | Octopus Ink as a Source of Melanin: Preparation, Evaluation, and Utilization | |
| Pages 1-12 | ||
| SELEMANI OMARY KIPALAHI; Mohamed Hamady; mohamed m youssef; El-Seyed M Abou-Tour | ||
| 2. | Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers | |
| Pages 13-24 | ||
| majedoleen mursi; mohamed m youssef; El-Seyed M Abou-Tour | ||
| 3. | Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability: A Review | |
| Pages 25-36 | ||
| Esmat Elzalaky | ||
| 4. | Quality Comparison between Stevia, Mint and Lemon Extracts | |
| Pages 37-46 | ||
| Hesham Amin Eissa; Atef A. Abou-Zaid; Mohamed E. Mansour; Shaaban M Abdel-Fatah; A. S. Nadir.; Mostafa T Ramadan; Yehia Abo-Sree; wafaa A Ibrahim | ||
