1.

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

Pages 1-9
Ragia O. Y. Mohamed
2.

MICROBIOLOGICAL QUALITY AND SAFETY OF COMMERCIAL MARKET YOGURT IN GIZA, EGYPT

Pages 11-17
M. M. Motawee; Neveen M. Saleh
3.

POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE

Pages 19-25
A. R. M. El-Zainy; A. E. Morsy; Amal G. Sedki; Noha M. Mosa
4.

THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS

Pages 27-32
Naglaa M. Shanshan
5.

FORTIFICATION OF CERTAIN DAIRY PRODUCTS TO INCREASE BIOAVAILABILITY OF MINERALS AND ANTIOXIDANTS

Pages 33-37
Nasra A. Abd El-Hak; Ragia O. Mohamed; Amany A. Salem
6.

EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE

Pages 39-44
A. M. El-Karamany
7.

EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF

Pages 45-50
Mervat El-Demery; E. M. Elsebaie; Nahla Zidan; Rowiada Essa
8.

EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.

Pages 51-57
M. A. Mostafa