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Volume & Issue: Volume 3, Issue 2, February 2012, Page 63-152


1		UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE
	Page 63-74
	Afaf-Haniem M. Ramadan
	View Article \| PDF 965.57 K \| View on SCiNiTO

2		ISOLATION AND IDENTIFICATION OF Enterococcus STRAINS FROM OLD EGYPTIAN HARD CHEESE.
	Page 75-84
	Nanis H. Gomah; K. J. Heller
	View Article \| PDF 842.47 K \| View on SCiNiTO

3		SEQUENCE ANALYSIS AND CHARACTERIZATION OF Enterococcus deurans PLASMID
	Page 85-100
	Nanis H. Gomah
	View Article \| PDF 776.04 K \| View on SCiNiTO

4		UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS
	Page 101-110
	Rania E. El-Gammal
	View Article \| PDF 649.18 K \| View on SCiNiTO

5		IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA
	Page 111-124
	M. Sh. Gomaa; M. M. Abo-Srea; Eman L. Mostafa; Doaa M. Fathy
	View Article \| PDF 556.92 K \| View on SCiNiTO

6		NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS
	Page 125-135
	Sh. M. El-Shehawy; Gehan A. Goneim; Zeinab S. Farag
	View Article \| PDF 725.31 K \| View on SCiNiTO

7		LONG TERM FREEZING STORAGE STUDY TOWARD SAFETY, NUTRITIVE VALUE AND CHEMICAL CHANGES OF PISTACHIO NUTS
	Page 137-152
	Alia M. Hashem; Ghada Z. A. Soliman; M. A. Arafa
	View Article \| PDF 802.81 K \| View on SCiNiTO

Journal of Food and Dairy Sciences (JFDS) - Articles List

UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

ISOLATION AND IDENTIFICATION OF Enterococcus STRAINS FROM OLD EGYPTIAN HARD CHEESE.

SEQUENCE ANALYSIS AND CHARACTERIZATION OF Enterococcus deurans PLASMID

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS

LONG TERM FREEZING STORAGE STUDY TOWARD SAFETY, NUTRITIVE VALUE AND CHEMICAL CHANGES OF PISTACHIO NUTS