| 1. | Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases | |
| Pages 1-11 | ||
| El-Zalaki M. S. Esmat | ||
| 2. | Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks | |
| Pages 13-22 | ||
| M. El-Hossainy Ayah; S.M., Kheder, Ahmed; F. Nour Sohair,; N.M. El-Sawy, | ||
| 3. | Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview | |
| Pages 23-33 | ||
| Magda Sharara | ||
