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Volume & Issue: Volume 5, Issue 2, February 2014, Page 45-168


1		CHEMICAL CHARACTERISTIES OF ITALIAN RICOTTA CHEESE AS INFLUENCED BY THE PROTEOLYSIS DURING RIPENING.
	Page 45-53
	S. A. Mohamed; S. M. Hasan; S. T. Abusalloum
	View Article \| PDF 222.52 K \| View on SCiNiTO

2		SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING
	Page 55-62
	S. M. Hasan; S. Al Naje; S. Abosalloum
	View Article \| PDF 274.53 K \| View on SCiNiTO

3		EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE
	Page 63-77
	Neamat I. Bassuony; A. F. Abdel-Salam; Zeinab M. Abdel-Ghany; A. M. M. El-Karamany; M. A. Atwa; A. M. Hassanein
	View Article \| PDF 414.79 K \| View on SCiNiTO

4		PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS
	Page 79-94
	Samia M. El-Dieb; H. M. Sobhy; E. A. Emara; M. A. El-Nawawy; Safaa A. M. El-Aidie
	View Article \| PDF 775.54 K \| View on SCiNiTO

5		NEW METHOD FOR DETERMINATION OF PROTEIN CONTENT OF GOAT'S MILK AND COMPARED WITH DIFFERENT METHODS
	Page 95-101
	M. SH. Gomaa; M. E. Abdel-Aziz; E. H. Hafez; Samar I. Salama
	View Article \| PDF 340.23 K \| View on SCiNiTO

6		MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION
	Page 103-124
	Gihan Hosny; M. A. El-Sadany; M. A. Atwa
	View Article \| PDF 721.74 K \| View on SCiNiTO

7		MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER
	Page 125-137
	H. M. Sobhy; Samia M. El-Dieb; E. A. Emara; M. A. El-Nawawy; Safaa A. M. El-Aidie
	View Article \| PDF 778.32 K \| View on SCiNiTO

8		PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.
	Page 139-151
	M. A. Okba; E. A. Abdelrasoul; M. A. Gomaa
	View Article \| PDF 532.56 K \| View on SCiNiTO

9		EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE
	Page 153-168
	Amalika D. El - Dahshan; M. T. Shalaby; A. I. Abdel - Gawwad; Heba E. Amin
	View Article \| PDF 488.54 K \| View on SCiNiTO

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