Journal of Food and Dairy Sciences

Journal Archive

Volume & Issue: Volume 2, Issue 2, February 2011, Page 69-100


1		QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus
	Page 69-78
	K. M. K. Kebary; Iman T. A. Yousef; Hoida A. M. El-Shazly; W. A. A. Rajab
	View Article \| PDF 543.27 K \| View on SCiNiTO

2		REDUCING THE LOSSES IN YIELD, QUALITY AND PROFITABILITY OF SUGAR BEET ROOTS RESULTED FROM PROCESSING DELAY USING POTASSIUM FERTILIZATION
	Page 79-90
	H. F. M. Hassan; Sahar M. I. Mostafa; M. S. H. Osman
	View Article \| PDF 509.06 K \| View on SCiNiTO

3		UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE
	Page 91-100
	Hoida A. M. El-Shazly; H. S. El-Tawil; M. G. Hammam
	View Article \| PDF 437.8 K \| View on SCiNiTO

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