الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
561 Studies on influence of some surface active substances on crystallization speed of the last massecuite. Prof. Samy Ibrahim Mohamed Elsyiad 1988
562 Detection and evaluation of lard in certain locally processed and imported meat products
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1988
563 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
564 A comprehensive study on nutritional status in Assiut University students hostels, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1988
565 Application of the surface active substances GMS-S on crystallization of the sugar. Prof. Samy Ibrahim Mohamed Elsyiad 1988
566 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
567 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
568 Production of nonconventional proteins from date industry wastes Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1987
569 Characteristics and composition of Egyptian olive oil. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1987
570 Detection and evaluation of lard adulteration in pure buffalo and cow butter Prof. Mohamed Rashwan Abdel-Aal Rashwan 1987