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 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
473 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
474 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
475 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
476 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992
477 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
478 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
479 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
480 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992