Study Chemical Composition and Physical Characteristics Of Cow′s milk ,Sheep, goats and camels in City Tikrit /Iraq

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Study chemical and microbial contamination of imported canned beef

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THE IMPACT OF THE YOGHURT PRODUCT BY USING THE LACTIC ACID BACTERIA (ABT) IN REDUCING THE LEVEL OF LIPID PROFILE IN BLOOD OF RATS AND INCREASE WEIGHTS

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Lipid oxidation as a quality indicator in meats for Five local Fresh Fish. Zaid Kh. Khidhir1, Bahrouz M. A. Jaff 2, Hatem H. Saleh3

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The physiochemical quality of imported frozen chicken thighs sold in Sulaimani markets

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Study Of Some Factors Affecting The Growth Of Lactic Acid Bacteria And Bacteriocin Production

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Using of safflower ( Cartamus tinctorius ) Seeds extract for white soft Cheese manufacturing

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Ability of the Probiotic Bacteria Lactobacillus spp. for Tolerating the Stomach and Intestine Conditions and its Sensitivity to Some Antibiotics

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Compared the Inhibitory Effect of Garlic Vinegar with Alcohol and Aqueous Extract of the Fruits of Plant Garlic on Some Pathogenic Bacteria

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Study the Inhibitory Activity of Thymus vulgaris Oil Against Many Pathogenic Bacteria

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Study Of Some Characteristics Of Bacteriocins Produced From Locally Isolated Lactic Acid Bacteria

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Determination of Vitamins, Phenolic Compounds and Flavonoids in Vinegars Produced from Various Sources

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Compared to the use of fish oil and animal fat and vegetable oil in the qualitative characteristics of blood rabbits

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Study of physicochemical and functional properties of some plant gums and incorporated in the manufacture of jelly

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Using Soybean And Some Sugars In Procesing Of Probiotic Yoghurt And Its Effect On Chemical And Organoliptic Proparties

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Extractation of catechins from wastes of pressed grapes and study of its activity as Antimicrobial*

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Effect of additions sheep fat tail and camel hump lowered cholesterol by probiotics in burger processing

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Study the Effect of Proteases on Gliadin and Glutinine Fractions in the Fermented Dough of Sound and Infected Wheat by Sunn bug Using Using High Performance Liquid Chromatography(HPLC)Technique

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Effect of Addition yogurt fortified with different levels of whey proteins for food laboratory rats on biomarkers

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Study of microbiological and chemical Composition for local bottled water and relation with standards

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THE PROBIOTIC BACTERIA AND ESSENTIAL OIL IN LEBNA PRODUCTION

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EFFEC OF PROCESSING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN SOME VEGETABLES

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The impact of the addition of a number of plant extracts on the properties of soft cheese factory laboratory

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The Influence of Adding some Plant Extracts And cooling storage on Biochemical properties of Youghurt.

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