Your search returned 6 results.

Not what you expected? Check for suggestions
Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
No cover image available
Evaluation of red cabbage anthocyanin pigments and its potential uses as antioxidant and natural food colorants [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم صبغات الأنثوسيانين المستخلصة من الكرنب الأحمر واستخدامها كمضاد للأكسدة وملون طبيعى للأغذية.‪‪‪‪‪
In: Arab Universities Journal of Agricultural Science 2009.v.17 (2)
Online access:
Availability: No items available.

Add to cart
2.
No cover image available
Production of low caloric dehydrated vegetable mixtures [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج خلطات منخفضة السعرات الحرارية من الخضروات المجففة.‪‪‪‪‪
In: Arab Universities Journal of Agricultural Science 2009.v.17(1)
Online access:
Availability: No items available.

Add to cart
3.
No cover image available
Production of dried besarah recipes [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة وصفات مختلفة لإنتاج بيصارة جافة.‪‪‪‪‪
In: Annals of agricultural science 2009.v.54(1)
Online access:
Availability: No items available.

Add to cart
4.
No cover image available
Production and evaluation of nutraceutical vegetable Juice blends [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وتقييم بعض خلطات الأغذية الوظيفية من عصائر الخضروات.
In: Arab Universities Journal of Agricultural Science 2008.v.16(2)
Online access:
Availability: No items available.

Add to cart
5.
No cover image available
Evaluation of juices produced from two varieties of seedless grapes [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم عصير العنب المصنع من ثمار صنفين عديمى البذور.
In: Egyptian Journal of Agricultural Research 2004.v.82(4)
Online access:
Availability: No items available.

Add to cart
6.
No cover image available
Effect of technological treatments on total pungency, browning and total bacterial count in new genotypes of garlic [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المعاملات التكنولوجية على المواد الحريفة والتلون والعد البكتيرى فى عصير بعض السلالات الجديدة من الثوم.
In: Egyptian Journal of Agricultural Research 2003.v.81(4)
Online access:
Availability: No items available.

Add to cart
Pages
Not finding what you're looking for?

Home | About ENAL | Collections | Services | Activities | Calendar | Contact us

7 Nadi El Sayed St., Gizah, Egypt | Phone: +02-33351313 | Fax: 202 33351302 | Email: enalegypt@gmail.com