Journal of Food and Dairy Sciences

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Volume & Issue: Volume 1, Issue 3, March 2010, Page 101-142


1		EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY
	Page 101-111
	A. H. El-Sonbaty; A. S. El-Sisey
	View Article \| PDF 375.9 K \| View on SCiNiTO

2		FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS
	Page 113-121
	R. A. Hassan; Safaa M. A. Hassan; Sh. M. M. El-Shehawy
	View Article \| PDF 392.32 K \| View on SCiNiTO

3		DAIRY CONSUMPTION AND CALCIUM INTAKE OF EGYPTIAN WOMEN
	Page 123-130
	Hanan A. Hussien; I. A. Yussef
	View Article \| PDF 266.24 K \| View on SCiNiTO

4		QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.
	Page 131-142
	M. E. I. ElSorady
	View Article \| PDF 277.21 K \| View on SCiNiTO

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

EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY

FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS

DAIRY CONSUMPTION AND CALCIUM INTAKE OF EGYPTIAN WOMEN

QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.