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1.
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Effect of some intermittent warming-and storage temperature treatments on quality and storagability of Balady and Nab El-Gamal pomegranate fruits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تاثير بعض معاملات التبريد المتقطع ودرجة حرارة التخزين على الجودة والقابلية للتخزين لثمار الرمان البلدى وناب الجمل.
In: Zagazig Journal of Agricultural Research 2005.v.32(6)
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2.
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Physical, chemical and technological studies on pomegranate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات فيزيائية، كيميائية وتكنولوجية على الرمان.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(9)
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3.
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Evaluation of bean seeds and pomegranate fruit fractions as hypocholesterolemic and hpolipidemic agents in albino rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم بذور الفاصوليا و مكونات ثمار الرمان كعوامل خافظة للكولسترول و ليبيدات الدم في الفئران البيضاء.‪
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(3)I
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4.
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Effect of some pre –harvest treatments on yield, splitting percentage and storability of Manfaloty pomegranates [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض معاملات ما قبل الجمع على المحصول ونسبة التشقق والقدرة التخزينية لثمار الرمان المنفلوطى.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(2)2
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5.
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Utilization of pomegranate (Punica granatum) peels as a natural source of dietary fibers and antioxidants in some bakery products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الإستفادة من قشور الرمان كمصدر طبيعى للألياف الغذائية ومضادات الأكسدة فى بعض منتجات المخابز.
In: Journal of Biological Chemistry and Environmental Sciences 2011.v.6(1)2
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6.
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Manufacture of healthy kariesh cheese using pomegranate peel powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج جبن قريش صحي بإضافة مسحوق الرمان كمكمل غذائى
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 No1 5.

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