Alexandria Journal of Food Science and Technology

Journal Archive

Volume & Issue: Volume 3, Issue 2, Summer and Autumn 2006, Page 1-61

Original Article
1		Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat
	Page 1-11

	View Article \| PDF 653.28 K

2		Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria
	Page 13-20

	View Article \| PDF 1.14 MB

3		Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese
	Page 21-30

	View Article \| PDF 799.08 K

4		Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods
	Page 31-41

	View Article \| PDF 1.35 MB

5		Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese
	Page 43-50

	View Article \| PDF 396.58 K
Review article
6		Egyptian Pasteurized Processed and Spread Cheeses: An Overview
	Page 51-58

	View Article \| PDF 304.9 K

Alexandria Journal of Food Science and Technology (AJFS) - Articles List