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World Journal of Dairy & Food Sciences
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                                    Volume 8 Number 2, 2013


Compositional, Rheological and Organoleptic Qualities of Camel Milk Labneh as Affected by Some Milk Heat Treatments

Marwa M. Desouky, Samah M. Shalaby and K.A. Soryal

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Microbiological Hazards During Preparation of Some Ready to Eat Meals and Their Control Measures

A.M. Emam, E.Z. Ashour and M.A. Abd El-Fattah

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Effect of Clove Essential Oil as Antioxidant and Antimicrobial Agent on Cake Shelf Life

M.I. Ibrahium, M.E. Abd El-Ghany and M.S. Ammar

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The Effects of Date Syrup and Gum Tragacanth on Physical and Rheological Properties of Date Milk Beverage

Maryam Keshtkaran and Mohammad Amin Mohammadifar

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Effect of Different Cooking Methods on Nucleic Acid Nitrogen Bases Content of Fresh Sardine Fish and Its Nutritive Value

Manar M.A. Farag

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Mycological Evaluation of Serving Some Dairy Products with Special Reference to Mycotoxins Production in Azhar University Student Hostels

Marwa I. Khalifa, Maha.A. Al-Ashmawy, A. Abdel-Khalik and M. El-Sherbini

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Determination of Some Chemical Contaminants Might Exist in Some Raw Food Materials Used in Some Egyptian Hotels

M.A. Abd Al-Fattah, A.M. Emam and E.Z. Ashour

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Application of Osmometry in Monitoring Fermentation of Milk

Colin Musara and William Pote

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Studies on Debitteringof Sweet Orange Juice

A.N. Siddiqui, D.N. Kulkarni, K.D. Kulkarni and M.Z. Mulla

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The Microbial Burden of Pseudomonas Species in Different Types of Table Eggs in Egypt

Maha A.M. AL-Ashmawy, Khaled H. Abd El Galil and Shaadi F. Elswaifi

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Nutritional Composition of the Fruit of the Nigerian Wild Date Palm, Phoenix dactylifera

Omowunmi Sola Agboola and Ayoade Lateef Adejumo

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Lipolysis and Proteolysis During the Ripening of Fresh Moroccan Goats’ Milk Cheese

O. El Galiou, S. Zantar, M. Bakkali and A. Laglaoui

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