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1.
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Quality of fish oil extracted from industrial fish waste as affected by heat treatment and extraction methods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة زيت السمك المستخلص من مخلفات صناعة التعليب ومدى تأثره بالمعاملة الحرارية وطرق الاستخلاص.
In: Minufiya journal of agricultural research 2008.v.33(6)
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2.
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Effect of storage temperature on the extent of balady bread staling [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير درجة حرارة التخزين على معدل تجلد الخبز البلدى.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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3.
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Treacle and sidir honey as antioxidant agent against lipid oxidation in chicken breast meat mince [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • العسل الأسود وعسل السيدر كمضادات أكسدة طبيعية ضد أكسدة الدهون فى مفروم لحم صدور الدجاج.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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4.
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Heavy metals in some Egyptian foods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض المعادن الثقيلة فى الأغذية المصرية.‪‪
In: Alexandria Science Exchange Journal 2008.v.29(1)
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5.
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Comparison between some processed dried soup products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مقارنة بين بعض منتجات الشوربة المجففة المجففة المصنعة.
In: Alexandria Science Exchange Journal 2008.v.29(3)
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6.
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Stability of lycopene, ß-carotene and vitamin A in tomatoes and some tomato products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ثبات الليكوبين والبتا-كاروتين وفيتامين أ فى الطماطم وبعض منتجاتها.
In: Alexandria Journal of Food Science and technology 2007.v.4(2)
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7.
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Some vegetable oils, butter fat and their blends: ph7ysico-chemica properties and effect of deep frying thereon [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض الزيوت النباتية، المسلي البلدي ومخاليطهما: الصفات الفيزيوكيماوية وتأثيرات القلي العميق عليها.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(12)
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8.
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Sensorical quality of potato fingers fried in different reheated oils and fats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الجودة الحسية لأصابع بطاطس تم تحميرها فى زيوت ودهون معادة التسخين.
In: Minufiya Journal of Agricultural Research 2003. v.28(4)
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