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Chemical and physical changes during salted sardine maturation process [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التغيرات الكيميائية والطبيعية أثناء عملية نضج السردين المملح .
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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Possibility of production high B-carotene content juices from Egyptian common fruits and vegetables [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • امكانية انتاج عصائر مرتفعة المحتوى من البيتا كاروتين من الفاكهة والخضر المصرية الشائعة.
In: Mansoura University journal of agricultural sciences 2009.v.34 (9)
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Antioxidative activity of phenolic compounds from white and black berry leaves [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • فاعلية المركبات الفينولية من أوراق التوت الابيض والاسود كمضادات أكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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Carrot leaves: antioxidative and nutritive values [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • اوراق الجزر: القيمة الغذائية و المضادة للاكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)
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