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21.
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Effect of some growth promoters added to rations of friesian calves on qualities and cooking properties of meat: 4. Chemical composition and nutritive value of drip loss from frozen stored longissimus dorsi muscle meat [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة بعض محفزات النمو الى علائق عجول الفريزيان على جودة وخواص الطبخ للحم: 4- التركيب الكيميائى والقيمة الغذائية للسائل المنفصل من لحم العضلة الطولية الظهرية المخزن بالتجميد.
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2007.v.33(1)
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22.
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Effect of some growth promoters added to rations of friesian calves on qualities and cooking properties of meat: 3. Flavour compounds and cooking properties of fresh and frozen longissimus dorsi muscle meat [electronic resource]. by
Edition: تأثير إضافة بعض محفزات النمو الى علائق عجول الفريزيان على جودة وخواص الطبخ للحم: 3- مركبات النكهة وخواص الطبخ للحم العضلة الطولية الظهرية الطازج والمجمد.
Language: English Summary language: Arabic In: Journal of Agricultural Research Kafrelsheikh Univeristy 2007.v.33(1)
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23.
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Inhibition of Listeria monocytogenes and Yersinia enterocolitica in minced beef by naturally occurring antimicrobial [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تثبيط ميكروب الليستريا مونوسيتوجينز والليرسينيا انتيروكوليتيكا فى اللحم البقرى المفروم بمضادات طبيعية للميكروب.
In: Zagazig Veterinary Journal 2011.v.39(1)
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24.
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25.
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Effect of chilling on some bacteriological changes in fresh beef sausage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التبريد على بعض التغيرات البكتريولوجية فى السجق البقرى الطازج.
In: Mansoura Veterinary Medical Journal 2002.v.4(2)
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26.
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Prevalence of mycological contamination of fresh and chilled Rabbit's meat and Liver with special reference to Mycotoxigenic strains [electronic resource] by Language: English Summary language: Arabic
Other title:
  • مدى التلوث الفطري فى لحوم و أكباد الأرانب الطازجة و المبردة مع الإشارة الخاصة للعترات المفرزة للسموم
In: Egyptian Journal of Agricultural Research 2017.v.95(4)
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Availability: Items available for loan: Main (1)Call number: ART EJAR V95 No4 25.

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27.
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Prevalence of Helicobacter species in Chicken meat and giblets and their control by natural antimicrobials [electronic resource] / Roquia Mahmoud Ali Mahmoud by Language: English Summary language: Arabic
Publication details: 2020.
Dissertation note: Thesis (Ph.D.) -- Assiut University, 2020.
Other title:
  • مدى تواجد ميكروبات الهليكوباكتر فى لحوم و مخلفات الدواجن الصالحة للإستهلاك و التحكم فيها بالمضادات الطبيعية للميكروبات
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Availability: Items available for loan: Main (1)Call number: CD-6116.

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28.
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Effect of freezing preservation on nutritive value and shelf life of meat [electronic resource] / Nehal Samir Abd El- Moniem Moustafa by Language: English Summary language: Arabic
Publication details: 2020
Dissertation note: Thesis (Ph.D.) -- Assiut University, 2020.
Other title:
  • تأثير الحفظ بالتجميد على القيمة الغذائية و فترة صلاحية اللحم
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Availability: Items available for loan: Main (1)Call number: CD-6160.

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29.
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Quality of comminuted and formed chicken meat products as affected by addition of chicken skin and mechanically deboned meat as addition binder [electronic resource] / Abeer Ezzeldin Hassan Ibrahim by Language: English Summary language: Arabic
Publication details: 2020.
Dissertation note: Thesis (M.S.) -- Cairo University, 2020.
Other title:
  • جودة لحوم الدواجن المشكلة و تأثرها بإضافة جلد الدجاج و لحم الدجاج المستخلص ميكانيكيا كإضافة رابطة
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Availability: Items available for loan: Main (1)Call number: CD-6315.

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30.
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Studies on some food borne pathogens in meat and meat products [electronic resource] / Amina Hamdy Abd El-Gany Habashy by Language: English Summary language: Arabic
Publication details: 2021.
Dissertation note: Thesis (Ph.D.) -- Zagazig University, 2021.
Other title:
  • دراسات على بعض المسببات المرضية فى اللحوم و منتجاتها
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Availability: Items available for loan: Main (1)Call number: CD-6489.

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31.
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Changes in camel and cattle meat during chilling preservation [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التغيرات فى لحوم الجمال والأبقار أثناء فترة الحفظ بالتبريد
In: Assiut Veterinary Medical Journal 2022.v.68(173)
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Availability: Items available for loan: Main (1)Call number: ART AVMJ V68 No173 1.

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32.
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Shockwave an emerging technology for improving processed foods quality: [electronic resource]: Mini overview by Language: English Summary language: Arabic
Other title:
  • الموجات الصادمة تكنولوجيا واعدة لتحسين جودة الأغذية المصنعة : نظرة شاملة
Alexandria Journal of Food Science and Technology 2022.v.19(1)
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Availability: Items available for loan: Main (1)Call number: ART AJFST V19 No1 1.

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