الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
471 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
472 Physico-chemical characterization of soy bran as a source of dietary fiber. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
473 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Mohamed Najib Ahmed Elrefi 1992
474 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds. Prof. Samy Ibrahim Mohamed Elsyiad 1992
475 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992
476 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Mohamed Kamal El-Sayed Yussef 1992
477 Determination of Coliforms and Escherichia coli in some meat products using most probable number technique. Prof. Samy Ibrahim Mohamed Elsyiad 1992
478 Nutritional evaluation of some Egyptian locally manufactured meat products Prof. Magda Abdel-Hamid Ahmed Salim 1992
479 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
480 Influence of certain processing methods on the essential amino acids content of rabbit meat, Prof. Mohamed Najib Ahmed Elrefi 1992