Journal of Food and Dairy Sciences

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Volume & Issue: Volume 28, Issue 3, March 2003, Page 1841-1926


1		ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY
	Page 1841-1851
	M. G. M. el-Sissi,
	View Article \| PDF 925.58 K \| View on SCiNiTO

2		AGRICULTURAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON SUGAR BEET; 2- EFFECT OF NITROGEN APPLICATION 0 YIELD, CHEMICAL CONSTITUENTS AND JUICE QUALITY CHARACTERISTICS OF SUGAR BEET.
	Page 1853-1864
	M. T. Shalaby,; M. B. Doma; F. A. Abd EI- Latief; Sohair M. Ez. Sadik
	View Article \| PDF 1.07 MB \| View on SCiNiTO

3		APPLICATION OF LOW DENSrTY POL YETHYLENE FILMS: 1· THEIR MECHANICAL, PHYSICAL AND AN IMICROBIAL PROPERTIES
	Page 1865-1877
	A. T. EI-Akel,
	View Article \| PDF 559.27 K \| View on SCiNiTO

4		EFFECT OF FEEDING ON PURE COTTON EED OIL, SUNFLOWER SEED OIL PURE AND MIXED WITH RAPE SEED OIL USED FOR FRYING ON SOME BLOOD PARAMETERS AND LIVER AND KIDNEY WEIGHT IN RATS
	Page 1879-1894
	Hoda A. E. EI-Shazly,; Wafaa M. EI-Kholy
	View Article \| PDF 1.3 MB \| View on SCiNiTO

5		CHARACTERIZATION OF THE EGYPTIAN MULBERRY (TUT) FRUITS FOR PREPARING PROCESSED PRODUCT AND NATURAL COLOURS.
	Page 1895-1909
	Wafaa A. Amin,; R. S. Attia
	View Article \| PDF 2.39 MB \| View on SCiNiTO

6		EVALUATION OF TEMPE PRODUCED BY FERMENTATION OF SOYBEAN USING TWO SPECIES OF Rhizopus
	Page 1911-1926
	H. E. EI-Sayed,; A. A. EI-Bagoury
	View Article \| PDF 1.76 MB \| View on SCiNiTO

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

ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY

AGRICULTURAL, CHEMICAL AND TECHNOLOGICAL STUDIES ON SUGAR BEET; 2- EFFECT OF NITROGEN APPLICATION 0 YIELD, CHEMICAL CONSTITUENTS AND JUICE QUALITY CHARACTERISTICS OF SUGAR BEET.

APPLICATION OF LOW DENSrTY POL YETHYLENE FILMS: 1· THEIR MECHANICAL, PHYSICAL AND AN IMICROBIAL PROPERTIES

EFFECT OF FEEDING ON PURE COTTON EED OIL, SUNFLOWER SEED OIL PURE AND MIXED WITH RAPE SEED OIL USED FOR FRYING ON SOME BLOOD PARAMETERS AND LIVER AND KIDNEY WEIGHT IN RATS

CHARACTERIZATION OF THE EGYPTIAN MULBERRY (TUT) FRUITS FOR PREPARING PROCESSED PRODUCT AND NATURAL COLOURS.

EVALUATION OF TEMPE PRODUCED BY FERMENTATION OF SOYBEAN USING TWO SPECIES OF Rhizopus