Journal of Food and Dairy Sciences

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Volume & Issue: Volume 2, Issue 12, December 2011, Page 657-717


1		التقييم الکيميائي وتقدير السمية فى ثمار شجرة الأراک " الکباث"
	Page 657-665
	ماريه طالب الزهراني; أمل محمد اللبان
	View Article \| PDF 399.65 K \| View on SCiNiTO

2		EFFECT OF PACKAGING AND STORAGE PERIOD ON SOME PHYSICAL, CHEMICAL CHARACTERISTICS ,FATTY ACID COMPOSITION ,STABILITY AND KEEPING QUALITY OF SUNFLOWER OIL .
	Page 667-681
	M. H. Iskander; M. N. Kenawi; H. M. Abbas; Nada A. R. Abd-Allh
	View Article \| PDF 381.12 K \| View on SCiNiTO

3		EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA
	Page 683-691
	Amany M. Sakr; Sohair T. El-Hadidi; Eman S. Mohamed
	View Article \| PDF 408.67 K \| View on SCiNiTO

4		PESTICIDE RESIDUES IN FRUITS AND VEGETABLES IN THE SAUDI ARABIA KINGDOM
	Page 693-698
	Moneera O. Al- Jobair
	View Article \| PDF 456.07 K \| View on SCiNiTO

5		EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE
	Page 699-707
	M. M. Ismail
	View Article \| PDF 407.13 K \| View on SCiNiTO

6		STUDY OF SOME DIFFERENT BIOLOGICAL ACTIVITIES FOR RIND, FLESH AND SEEDS OF PUMPKIN RIPE FRUITS (Cucurbita pepo L.) AND CHARACTERIZE THEIR NATURAL ORGANIC COMPOUNDS
	Page 709-727
	Sh. E. A. Badr; Hanan M. A. El Ghandour; W. H. M. El-Reffaei; Gehan M. El- Moghazy
	View Article \| PDF 625 K \| View on SCiNiTO

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

التقييم الکيميائي وتقدير السمية فى ثمار شجرة الأراک " الکباث"

EFFECT OF PACKAGING AND STORAGE PERIOD ON SOME PHYSICAL, CHEMICAL CHARACTERISTICS ,FATTY ACID COMPOSITION ,STABILITY AND KEEPING QUALITY OF SUNFLOWER OIL .

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

PESTICIDE RESIDUES IN FRUITS AND VEGETABLES IN THE SAUDI ARABIA KINGDOM

EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE

STUDY OF SOME DIFFERENT BIOLOGICAL ACTIVITIES FOR RIND, FLESH AND SEEDS OF PUMPKIN RIPE FRUITS (Cucurbita pepo L.) AND CHARACTERIZE THEIR NATURAL ORGANIC COMPOUNDS