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1.
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Thermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • حركيات التثبيط الحرارى لإنزيم بكتين ميثيل استيريز فى التفاح والمانجو و القنبيط.
In: Agricultural Research Journal, Suez Canal University 2008 v.8(2)
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2.
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Maltodextrin as fat replacer in low fat sausage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام المالتودكسترين كبديل للدهن فى السجق منخفض الدهن.
In: Mansoura Unviersity Journal of Agricultural Sciences 2006.v.31(1)
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3.
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Susceptibility of lactic acid starters and probiotic bacteria toward some food preservatives and acidulants [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • حساسية بعض بادئات بكتيريا حمض اللاكتيك والبكتيريا الحيوية تجاه بعض المواد الحافظة والاحماض العضوية المضافة للاغذية.
In: Annals of agricultural science, Moshtohor 2006.v.44(1)
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4.
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Effect of fat content, additives and storage temperature on the heat resistance of escherichia coli 0157:H7 in meat and meat products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير محتوى الدهن والاضافات ودرجة حرارة التخزين على المقاومة الحرارية لميكروب E. coli 0157:H7 في اللحوم ومنتجاتها.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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5.
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The effect of phytic acid as antioxidant in meat products. by Language: English Summary language: Arabic
Other title:
  • تأثير حامض الفيتك كمضاد اكسدة.
In: Egyptian Journal of Food Science, 2005 v.33 (2)
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6.
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Preparation and protein-fortification of date bars by Language: engbara
Other title:
  • اعداد وتدعيم أعمدة التمر بالبروتين.
In: Egyptian Journal of Food Science, 2005 v.33 (2)
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