الفهرس 
Introduction
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Abstract
1- br>physical and chemical chemical characteristics, and flavor materials of some mango varieties i.e. Zibda, Pairy, and Baladi. 2- The effect of processing mango juice concentrates by different methods being freeze-concentration, concentration by heating under vacuum, and serum-pulp method on the flavoring materials and some chemical characteristics Which affect the organoleptic properties of the resulted juice. 3- Changes that occur in Zibda mango juice concentrate during storage at 10 akd 40°F.