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1.
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Applications of nanotechnology in the food industry: an overview [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تطبيقات تقنية النانو (النانوتكنولوجيي) في التصنيع الغذائي:‪‪ نظرة شاملة.‪‪
In: Alexandria Journal of Food Science and technology 2008.v.5(1)
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2.
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Tocopherols: their role in stabilizing anhydrous butter-fat (ghee) and butter cookies [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التوكوفيرولات: دورها فى ثبات الزبد منزوع الماء(السمن) وأقراص الكعك المصنعة من الزبد(كوكيز).
In: Alexandria Journal of Food Science and technology 2005.v.2(1)
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Effect of added tocopherols on the stability of palm olein and biscuits cont aining palm olein stored at tropical conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التوكوفيرولات المضافة على ثبات زيت أوليين النخيل والبسكويت المحتوي عليه تحت الظروف الاستوائية.
In: Alexandria Journal of Food Science and technology 2005.v.2(1)
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4.
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Sanitary status of raw cow milk marketed in northern Jordan [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الحالة الصحية للحليب الخام المتداول بالاسواق فى شمال الأردن.
In: Assiut Veterinary Medical Journal 2003.v.49(96)
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5.
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Effect of different sources of carotenoids on growth performance, stress response, and flesh quality in fingerlings grey mullet, Liza ramada in cultured floating cages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير مصادر مختلفة من الكاروتينات على النمو و الإستجابة للإجهاد فى سمك الطوباره فى الأقفاص العائمة
In: Mansoura University Journal of Animal and Poultry Production 2016.v.7(11)
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