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Volume & Issue: Volume 31, Issue 2, February 2006, Pages 845-900 
Number of Articles: 5
EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE

Pages 845-856

Esmat A. Abou-Arab,; Ferial M. Abu-Salem

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  • PDF 4.37 M
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IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE

Pages 857-868

F. H. El Tahan.; M. A. Khorshed; M. R. El Tahan

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DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT

Pages 869-874

A. S. Afify,; L . Hussein; H. Bakr

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CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES

Pages 875-887

Hoda M. El-Zeini,; M. A. El-Aasser; S. M.K. Ants; E. A. Romeih

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CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS

Pages 889-900

Ferlal M. Abu-Salem.; Azza A. Abou -Arab

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  • PDF 1.84 M
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