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1.
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Effect of a herbs mixture powder and its oils on the quality of beef burgers [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير مسحوق مخلوط الأعشاب وزيوتها على جودة البيف برجر.
In: Minufiya journal of agricultural research 2008.v.33(6)
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2.
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Public health hazards of some bacterial pathogens associated with consumption of eggs and studying the best cooking methods for their destruction [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • المخاطر الصحية لبعض البكتيريا الممرضة المصاحبة لإستهلاك البيض مع دراسة أفضل طرق الطهى للقضاء عليها.
In: Assiut Veterinary Medical Journal 2008.v.54(117)
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3.
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Assessment of aluminium residues in meat cooked in aluminium utensils [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقدير نسبة بقايا عنصر الألومنيوم فى اللحوم المطهية فى أوعية الألومنيوم.
In: Assiut Veterinary Medical Journal 2010.v.56(126)
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4.
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Effect of cooking on aluminum migration to meats wrapped in aluminum foil under restaurant conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عمليات الطهى على انتقال معدن الألومنيوم للحوم المغلفة برقائق الألومنيوم تحت ظروف الطهى بالمطاعم.
In: Alexandria Science Exchange Journal 2007.v.28(4)
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5.
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Effect of polysaccharides on the cooking quality and sensory characteristics of carp fish pattie [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير السكريدات العديدة على جودة الطهى والخواص الحسية لباتية سمك المبروك.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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7.
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Antioxidative effect of spicing by onion on oxidation of fat minced meat during storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التأثير المضاد للأكسدة للتتبيل بالبصل على أكسدة الدهن فى اللحم المفروم أثناء التخزين.
In: Zagazig Journal of Agricultural Research 2004.v.31(4B)
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8.
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Relationship between cooking water resources and types of semolina and cooking quality parameters of spaghetti [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • العلاقة بين مصدر ماء الطهى ونوع السيمولينا ومقاييس جودة الطهى للاسباجتى.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5)
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9.
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Effect of cooking process on coliforms and Escherichia coli in some sea foods and their public health significance [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الطهى بالحرارة على الميكروبات القولونية والايشيرشيا كولاى المتواجدة فى بعض المأكولات البحرية وعلاقتها بالصحة العامة.
In: Assiut Veterinary Medical Journal 2012.v.58(133)
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10.
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Production of high nutritional value gluten free crackers with sesame and turmeric powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج مقرمشات السمسم و الكركم( عالية القيمة الغذائية خالية من الجلوتين )
In: Egyptian Journal of Food Science, 2020 v.48
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Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No2 6.

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