Journal of Food and Dairy Sciences

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Volume & Issue: Volume 28, Issue 9, September 2003, Page 6767-6819


1		EFFECT OF SUPPLEMENTAION OF WHEY AGAR (AS BASAL MEDIUM) WITH SOME NUTRITIONAL INGREDIENTS ON THE GROWTH OF PURE CULTURES OF LACTIC ACID BACTERIA.
	Page 6767-6773
	T. A. Nassib,; H. El-Ganainy
	View Article \| PDF 538.64 K \| View on SCiNiTO

2		HEALTH HAZARDS ASSOCIATED WITH RAW MILK IN EGYPTIAN MARKETS
	Page 6775-6784
	Gihan M. El-Moghazy,; S. A. Hassan
	View Article \| PDF 629.86 K \| View on SCiNiTO

3		VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum
	Page 6785-6793
	W. I. A. Saber,; M. Y. Mehana
	View Article \| PDF 699.63 K \| View on SCiNiTO

4		EVALUATION OF SOME PHYSICAL,CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF SOME EGYPTIAN CITRUS SEEDS .
	Page 6795-6806
	Samira A. El-Sharnouby,
	View Article \| PDF 471.48 K \| View on SCiNiTO

5		MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY
	Page 6807-6819
	M. A. M. Saleh,
	View Article \| PDF 662.83 K \| View on SCiNiTO

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

EFFECT OF SUPPLEMENTAION OF WHEY AGAR (AS BASAL MEDIUM) WITH SOME NUTRITIONAL INGREDIENTS ON THE GROWTH OF PURE CULTURES OF LACTIC ACID BACTERIA.

HEALTH HAZARDS ASSOCIATED WITH RAW MILK IN EGYPTIAN MARKETS

VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum

EVALUATION OF SOME PHYSICAL,CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF SOME EGYPTIAN CITRUS SEEDS .

MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY