الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
491 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
492 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
493 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
494 Assessment of Egyptian beef and buffalo nutritive meat quality. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
495 Natural food toxins, Assiut J. of Environmental Studies Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1992
496 Influence of partial replacement of sodium on reheological properties and quality of three types of Egyptian bread
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
497 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
498 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
499 Coliforms, Enterobacteriacea and total Aerobic Mesophilic Counts in some selected meat products Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
500 Protein quality and trypsin inhibitors of some common Egyptian legume seeds. Prof. Mohamed Kamal El-Sayed Yussef 1992