الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
491 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
492 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
493 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
494 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
495 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992
496 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
497 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
498 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
499 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
500 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992