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 certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
463 Improvement of raw sugar quality using thermal affination process. Prof. Samy Ibrahim Mohamed Elsyiad 1992
464 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
465 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Samy Ibrahim Mohamed Elsyiad 1992
466 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
467 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
468 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
469 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Samy Ibrahim Mohamed Elsyiad 1992
470 Improvement of raw sugar quality using thermal affination process. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992