الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
551 Changes in lipid fractions, phospholipid fractions and fatty acid composition in Hubbard chicken tissue during boiling and frying Prof. Mohamed Rashwan Abdel-Aal Rashwan 1989
552 Detection and evaluation of lard adulteration in pure goat and mutton tallows Prof. Mohamed Rashwan Abdel-Aal Rashwan 1989
553 GLC Detection and assessment of lard adulteration in buffalo tallow Prof. Mohamed Rashwan Abdel-Aal Rashwan 1989
554 Mycological quality of some Egyptian spices treated with gamma irradiation. 2-read chilli pepper, and coriander compared with black pepper. Prof. Mohamed Najib Ahmed Elrefi 1988
555 Detection and evaluation of lard in certain locally processed and imported meat products
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1988
556 Application of the surface active substances GMS-S on crystallization of the sugar. Prof. Samy Ibrahim Mohamed Elsyiad 1988
557 A comprehensive study on nutritional status in Assiut University students hostels, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1988
558 Influence of preparation methods on the essential amino acid composition of cotton seed meal, degossypolized meals, protein isolates and concentrates, Prof. Mohamed Najib Ahmed Elrefi 1988
559 Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying Prof. Mohamed Rashwan Abdel-Aal Rashwan 1988
560 Gel electrophoretic patterns of soluble cottonseed proteins from degossypolized meals, protein concentrates and isolates, Prof. Mohamed Najib Ahmed Elrefi 1988