الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Protein solubility, mineral content, amino acid composition and electrophoretic patterns of some gourd seeds. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
462 Effect of domestic processing on oligosaccharide content of some dry legume seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1993
463 Effect of gamma irradiation on flavor components of three Egyptian spice Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
464 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
465 Determination of coliforms and Escherichia coli in some meat products using most probable number technique Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
466 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Mohamed Kamal El-Sayed Yussef 1992
467 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Kamal El-Sayed Yussef 1992
468 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Mohamed Kamal El-Sayed Yussef 1992
469 Improvement of raw sugar quality using thermal affination process. Prof. Samy Ibrahim Mohamed Elsyiad 1992
470 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992