الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
481 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
482 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
483 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Samy Ibrahim Mohamed Elsyiad 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 Nutritional evaluation of some Egyptian locally manufactured meat products Prof. Magda Abdel-Hamid Ahmed Salim 1992
487 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
488 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Mohamed Najib Ahmed Elrefi 1992
489 Available carbohydrates and in vitro starch digestibility of some dry legumes: Effect of soaking and different methods of processing. Prof. Mohamed Kamal El-Sayed Yussef 1992
490 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992