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1.
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Storage, evaluation and utilization of marjoram essential oil (Origanum majorana L.) in cucumber pickling [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تخزين وتقييم والاستفادة من الزيت العطري لنبات البردقوش في تخليل الخيار.
In: Annals of Agricultural Science, Moshtohor 2006.v.44(4)
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Bioactive compounds of fermented soybean natto as antioxidant and antimicrobial agents [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • المركبات ذات النشاط الحيوى لفول الصويا المتخمر ناتو كعوامل مضادة للاكسدة ومضادة للميكروبات.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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Preparation of flaxseed meal free of cyanogenic glycoside [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير دقيق بذور كتان خالى من السيانوجينك جليكوزيد.
In: Annals of Agricultural Science, Moshtohor 2009.v.47(1)
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Evaluation of pigment produced from monascus purpureus for use as antibacterial agent against some spore forming bacteria [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم الصبغات المنتجة من فطر Monascus purpureus لاستخدامها كمضاد بكتيرى ضد بعض سلالات البكتريا المتجرثمة.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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Effect of some chemical treatments on the change of technological characteristics of sugar beet roots during storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض المعاملات الكيميائية على التغيرات التي تحدث فى الصفات التكنولوجيه لجذور بنجر السكر أثناء التخزين.
In: Arab Universities Journal of Agricultural Science 2003.v.11(1)
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