الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
461 Effect of gamma irradiation on flavor components of three Egyptian spice Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
462 Studies on the protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Mohamed Rashwan Abdel-Aal Rashwan 1993
463 Protein solubility, amino acids composition and electrophoretic patterns of some gourd seeds Prof. Magda Abdel-Hamid Ahmed Salim 1993
464 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Mohamed Najib Ahmed Elrefi 1992
465 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
466 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
467 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
468 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
469 Nutritional evaluation of some Egyptian locally manufactured meat products Prof. Magda Abdel-Hamid Ahmed Salim 1992
470 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992