الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
481 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Samy Ibrahim Mohamed Elsyiad 1992
482 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
483 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Mohamed Najib Ahmed Elrefi 1992
484 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992
485 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
486 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
487 Improvement of raw sugar quality using thermal affination process. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
488 Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
489 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
490 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992