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1.
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Studies on the excretion of tylosin and its effect on ruminal metabolism in goats [microform]/ Abd El-Aziz Abd El-Fattah. by Language: English Summary language: Arabic
Publication details: 1989
Dissertation note: Thesis (M.S)--Cairo,1989.
Other title:
  • دراسات على افراز التيلوسين وتأثيره على الايض فى كرش الماعز.
Availability: Items available for loan: Main (1)Call number: THESIS S-1576.

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2.
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Growth and yield of fenugreek as affected by some agronomic practices [microform] / by El-Set Abd El-Fattah Abd El-Aziz. by Language: English Summary language: Arabic
Publication details: 1987
Dissertation note: Thesis (M.S.)--Zagazig University, 1987.
Other title:
  • تأثير بعض المعاملات الزراعية علي نمو ومحصول الحلبه.
Availability: Items available for loan: Main (1)Call number: THESIS S-2487.

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3.
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Prediction of previous storge frozen history and expiry date of some local and imported fish [microform] / Hanna Abd El-Fattah Abd El Aziz. by
Publication details: 1996
Dissertation note: Thesis (Ph.D.)--Cairo University,1996.
Other title:
  • التنبؤ بتاريخ فترة التخزين المجمد وفترة الصلاحية لبعض الأسماك المحلية والمستوردة.
Availability: Items available for loan: Main (1)Call number: THESIS S-8516.
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4.
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Effect of row spacing and some growth regulators on two cultivars of lantil [microform] / Elset Abd El-Fattah Abd El-Aziz. by Language: English Summary language: Arabic
Publication details: 1994
Dissertation note: Thesis (Ph.D.)--Zagazig University,1994.
Other title:
  • تأثير المسافة بين السطور وبعض منظمات النمو علي صنفين من العدس.
Availability: Items available for loan: Main (1)Call number: THESIS S-1287.

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5.
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Comparison of rabbit beef and buffalo meats for functional properties and sausage processing [microform]/ Hanaa Abd El-Fattah Abd El-Aziz. by Language: English Summary language: Arabic
Publication details: 1990
Dissertation note: Thesis (M.S.)--Cairo University,1990.
Other title:
  • مقارنة الخصائص للسجق المصنع من لحوم الأرانب و البقرى و الجاموسى.
Availability: Items available for loan: Main (1)Call number: PDF THESIS S-1343.

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