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. Ahmed Hamed Abd ElGhany Khalifa 1992
492 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
493 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
494 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
495 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
496 Nutritional evaluation of some Egyptian locally manufactured meat products Prof. Magda Abdel-Hamid Ahmed Salim 1992
497 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
498 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
499 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
500 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992