Published: 2015-09-22
Paper
APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS
Abstract 3902 | PDF Downloads 6451Page 277-281
ANTIBIOTIC SUSCEPTIBILITY OF POTENTIALLY PROBIOTIC LACTOBACILLUS STRAINS
Abstract 1180 | PDF Downloads 1599Page 282-289
Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits
Abstract 875 | PDF Downloads 506Page 290-297
QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
Abstract 936 | PDF Downloads 1457Page 298-309
MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES
Abstract 879 | PDF Downloads 862Page 310-319
QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS
Abstract 656 | PDF Downloads 496Page 320-329
DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)
Abstract 729 | PDF Downloads 868Page 330-335
PREVALENCE AND ANTIBIOTIC RESISTANCE OF FOOD BORNE BACTERIAL CONTAMINATION IN SOME EGYPTIAN FOOD food
Abstract 994 | PDF Downloads 939Page 336-344
BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR
Abstract 1495 | PDF Downloads 1327Page 345-350
THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS
Abstract 1050 | PDF Downloads 1027Page 351-356
KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES
Abstract 1299 | PDF Downloads 1112Page 357-365
CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES
Abstract 835 | PDF Downloads 1257Page 366-374
EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION
Abstract 751 | PDF Downloads 705Page 375-384
FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES
Abstract 2553 | PDF Downloads 2778Page 385-396
MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE
Abstract 1816 | PDF Downloads 2298Page 397-406