الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
471 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
472 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Mohamed Kamal El-Sayed Yussef 1992
473 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
474 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
475 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Kamal El-Sayed Yussef 1992
476 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
477 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
478 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Najib Ahmed Elrefi 1992
479 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
480 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992