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1.
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Physical, chemical, microbiological and sensory quality attributes of liquid-smoked poultry burger patties as affected by adding liquid smoke and frozen storage (-18°C) for 6 months [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة سائل التدخين والتخزين بالتجميد لمدة6 شهور على -18م°على خصائص الجودة الطبيعية والكيماوية والميكروبية والحسية لأقراص برجر الدواجن.
In: Egyptian Journal of Agricultural Research 2008.v.86 (3)
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2.
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Production of reduced fat sausage by using chitin as a new fat mimic [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج سجق منخفض الدهن بإستخدام الكيتين كبديل جديد للدهن.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(7)
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3.
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Purification and characterization of alkaline proteases from the viscera of mackerel (Scumber scumbrus) and macaroni fish (Saurus tumbil)[electronic resource]. by Language: engbara
Other title:
  • تنقية وخصائص إنزيمات القاعدية المستخلصة من أحشاء أسماك المكريل والمكرونة.
In: Egyptian Journal of Food Science, 2007 v.35
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4.
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Utilization of sage (Salvia officinalis) in preservation of beef burger quality and prolonging of shelf life [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الانتفاع بالمرمرية في المحافظة على جودة برجر اللحم البقري واطالة فترة الصلاحية.
In: Al-Azhar Journal of Agricultural Sciences Sector Research 2009.v.7
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5.
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Effect of different marinating solutions on microbial growth inhibition and quality characteristics improvement of beef slices during cold storage) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير محاليل النقع المختلفة علي تثبيط النمو الميكروبي و تحسين خصائص جودة شرائح اللحم البقري أثناء التخزين بالتبريد.
In: Egyptian Journal of Agricultural Research 2007.v.85(2)
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6.
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Chemical components, antioxidant and antimicrobial activities of garlic, cumin and parsley volatile oils [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • المكونات الكيميائية و الأنشطة المضادة للأكسدة والميكروبات للزيوت الطيارة للثوم والكمون والبقدونس
In: Menoufia journal of food and dairy sciences 2020.v.5(June)
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Availability: Items available for loan: Main (1)Call number: ART MJFDS V5 June 2.

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7.
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Preparation and characterization of silver nanoparticles and their use for improving the quality of apricot fruits [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تحضير وتوصيف جسيمات الفضة النانوية واستخدامها فى تحسين جودة ثمار المشمش.
In: Al-Azhar journal of agricultural research 2020 v.45(1)
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Availability: Items available for loan: Main (1)Call number: ART AJAR V45 No1 4.

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8.
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Using of hurdles technology to improve the quality characteristics of chicken fillets during storage [electronic resource] by Language: English Summary language: Arabic
Other title:
  • استخدام تقنية الحفظ المتداخل لتحسين خصائص الجودة لفيليه الدجاج أثناء التخزين.
In: Al-Azhar journal of agricultural research 2020 v.45(1)
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Availability: Items available for loan: Main (1)Call number: ART AJAR V45 No1 5.

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9.
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Vital value of coriander and fennel volatile oils on quality beef burger during cryopreservation [electronic resource] by Language: English Summary language: Arabic
Other title:
  • القيمة الحيوية لزيت الكزبرة والشمر العطري على جودة برجر اللحم البقرى أثناء الحفظ بالتبريد
In: Mansoura University Journal of Food and Dairy Sciences 2022.v.13(7)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V13 No7 2.

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