| Research Article: JFDT |
| Behavior of Salmonella typhimurium DT104 during the Manufacturing of Ergo and Ayib, Ethiopian Traditional Fermented
Milk Products |
| Zelalem Yilma, Gérard Loiseau and Bernard Faye |
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| Research Article: JFDT |
| Fortification of Yoghurt with Health-Promoting Additives: A Review |
| Reeta, Kumar S, Ankita J and Ramadevi N |
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| Research Article: JFDT |
| Comparative Studies on Deficiency of Calcium in Blood Group AB of Female Hostelized Students with Other Blood Group Types |
| Saima Akram and Sarfraz Hussain |
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| Research Article: JFDT |
| Evaluation of a Three-Component Plant Derived Extract as
Preservative for Fresh Retail Meat |
| Paola Del Serrone, Chiara Toniolo and Marcello Nicoletti |
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| Research Article: JFDT |
| Blood Group Diet Research is the Key to get Precise Results to
Improve Human Health |
| Sarfraz Hussain, Farhat Rashid, Syeda Mahvish Zahra, Muhammad Umar Nasir and Ayesha Rafique |
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| Research Article: JFDT |
| Characterization of Natural Orange Juices Employing
Physicochemical Properties and FTIR Spectroscopy: A Study with
the Storage Time |
| Laura Cecilia Bichara, Hernán Enrique Lanús, María Jimena Márquez and Silvia Antonia Brandán |
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| Short Communication: JFDT |
| Using Native and Modified Starch in Processed Cheese Analogue
Manufacture to Reduce Cost |
| Mohamed ME |
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