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1.
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Properties and utilization of natural carotenoids extracted from persimmon fruit (diospyros kaki l) in glazing jelly and aerated sweets [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص واستخدام الكاروتينويدات الطبيعية المستخلصة من ثمار الكاكى فى جيلى التغطية والحلوى الهوائية.
In: Annals of Agricultural Science 2006.v.51(2)
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Biological evaluation of normal and low cholesterol eggs in feeding rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقيم البيولوجي للبيض العادي ومنخفض الكوليسترول فى فئران التجارب.
In: Alexandria Journal of Food Science and Technology 2007.v.4(1)
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Scales as a devised technique characterizing some fishsamples [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إستخدام قشور الأسماك كتقنية حديثة للتمييز بين بعض الأسماك.
In: Annals of agricultural science, Moshtohor 2005.v.43(1)
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4.
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Some chemical and physical properties of persimmon fruit (Diospyros kakil) [electronic resource]. by
Edition: بعض الخصائص الكيميائية والطبيعية المميزة لفاكهة الكاكى.
Language: English Summary language: Arabic In: Annals of Agricultural Science 2004.v.49(2)
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Contaminants in terms of pesticide residues in selected fish sources [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التلوث ببقايا المبيدات في بعض مصادر الأسماك المختارة.
In: Alexandria Journal of Food Science and technology 2004.v.1(1)
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