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Volume & Issue: Volume 3, Issue 9, September 2012, Pages 473-528 
Number of Articles: 4
OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING

Pages 473-479

M. Y. El-Hawary; M. A. Salam; Samar I. Aly; Dina A. Amer

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NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

Pages 481-506

W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr

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EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.

Pages 507-515

M. E. I. Elsorady; E. A. S. Abdelrasoul

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TECHNOLOGICAL STUDIES ON SOFT CHEESE

Pages 517-528

A. Shendy; M. A. Omar; M. E. Rakha

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