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Volume & Issue:
Volume 31, Issue 2, February 2006, Page 845-900
1
EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE
Page
845-856
Esmat A. Abou-Arab,; Ferial M. Abu-Salem
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4.37 MB
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2
IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE
Page
857-868
F. H. El Tahan.; M. A. Khorshed; M. R. El Tahan
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4.08 MB
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3
DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT
Page
869-874
A. S. Afify,; L . Hussein; H. Bakr
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1.73 MB
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4
CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES
Page
875-887
Hoda M. El-Zeini,; M. A. El-Aasser; S. M.K. Ants; E. A. Romeih
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2.5 MB
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5
CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS
Page
889-900
Ferlal M. Abu-Salem.; Azza A. Abou -Arab
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1.84 MB
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