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  2. COMPARISON OF THE CLASSICAL VARIATION COEFFICIENT WITH CALCULATED WITH THE RING METHOD FOR SURVEY BOST RESULTS
  3. USING BOST METHOD TO THE CONCEPT DEVELOPMENT ESTIMATION
  4. SSESSMENT OF THE FUNCTIONING OF QUALITY MONITORING SYSTEM IN STEELWORK BASED ON THE BOST METHOD
  5. Presentation of the results for deuterium retention and thermal release in a new type of low activation ferritic-martensitic steel EUROFER
  6. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS
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  8. Development of a method for assessing risks of food fraud and food defense as a component of food safety management
  9. Food Additives and Food Processing Aids: The Role, Function And Future Research Need of Industrial Food Biotechnology
  10. Staphylococcus aureus and their Enterotoxin Genes in Fast Food and Food Handlers from Different Food Premises in Sohag City, Egypt