الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
681 Studies on Goat meat. 1- The influence of age & sex on the proximate composition of goat meat, J. of Vet. Med. Prof. Mohamed Kamal El-Sayed Yussef 1968
682 Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures Prof. Mohamed Kamal El-Sayed Yussef 1968
683 Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats Prof. Mohamed Kamal El-Sayed Yussef 1967
684 The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat Prof. Mohamed Kamal El-Sayed Yussef 1967
685 A simplified method for the determination of sterilization value in canned beef Prof. Mohamed Kamal El-Sayed Yussef 1967
686 A simplified rapid method for the determination of fat in Foods Prof. Mohamed Kamal El-Sayed Yussef 1967
687 Some aspects concerning physical and chemical characteristics of beef and buffalo tallows Prof. Mohamed Kamal El-Sayed Yussef 1966
688 Studies on the physical and chemical properties of treacle Prof. Mohamed Kamal El-Sayed Yussef 1966
689 A simplified enzymatic method for the determination of connective tissue in meat and meat products Prof. Mohamed Kamal El-Sayed Yussef 1966
690 Comparative study concerning chemical and bacteriological evaluations of locally manufactured and imported dry and semi-dry sausages Prof. Mohamed Kamal El-Sayed Yussef 1966