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Thermal Process Time and Sensory Evaluation
for Canned Cactus Pear Nectar
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EFFECT OF SOME ESSENTIAL OILS AND PRESERVATIVES ON THE
GROWTH OF E. COLI O157:H7 AND QUALITY OF REFRIGERATED
EFFECT OF SOME ESSENTIAL OILS AND PRESERVATIVES ON THE
GROWTH OF E. COLI O157:H7 AND QUALITY OF REFRIGERATED
MINCED MEAT.
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IMPROVING OF SENSORY AND RHEOLOGICAL
PROPERTIES OF ARTIFICIALLY SWEETENED
PAPAYA-APRICOT NECTAR WITH SOME
HYDROCOLLOIDS
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ESTABLISHING A SCHEDULE TO DETERMINE THE OPTIMAL
THERMAL PROCESS TIME FOR SOME CANNED FRUIT PRODUCTS
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PRODUCTION AND EVALUATION OF SOME FOOD FORMULAS AS
COMPLEMENTARY FOOD FOR BABIES USING SOME FRUITS AND
VEGETABLES
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Effect of hydrocolloids addition on rheological properties,
and sensory quality of tomato ketchup during storage
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Quality attributes of beef burger substituted by different
levels of whole amaranth meal
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QUALITY ATTRIBUTES OF SOME BREADS MADE FROM
WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF
WHOLE AMARANTH MEAL
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Rheological Properties Of Mango & Papaya Nectar Blends
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The antifungal protein AFP from Aspergillus giganteus
prevents secondary growth of different Fusarium species
on barley
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Thermal Process Time and Sensory Evaluation
for Canned Cactus Pear Nectar. J. Prof. Assoc. Cactus Development. 10:85-107.
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Effect of hydrocolloids addition on rheological properties,
and sensory quality of tomato ketchup during storage. Ann. Of Agric. Sc., Moshtohor, 47(2): 167-181
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EFFECT OF SOME ESSENTIAL OILS AND PRESERVATIVES ON THE
GROWTH OF E. COLI O157:H7 AND QUALITY OF REFRIGERATED
MINCED MEAT.Annals Of Agric. Sc., Moshtohor, Vol. 44(4): 1675-1695, (2006).
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ESTABLISHING A SCHEDULE TO DETERMINE THE OPTIMAL
THERMAL PROCESS TIME FOR SOME CANNED FRUIT PRODUCTS. Annals Of Agric. Sc., Moshtohor,
Vol. 45(1): 125-145, (2007).
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IMPROVING OF SENSORY AND RHEOLOGICAL
PROPERTIES OF ARTIFICIALLY SWEETENED
PAPAYA-APRICOT NECTAR WITH SOME
HYDROCOLLOIDS. J Biol Chem
Environ Sci, 2009,
Vol. 4(2):363-381
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PRODUCTION AND EVALUATION OF SOME FOOD FORMULAS AS
COMPLEMENTARY FOOD FOR BABIES USING SOME FRUITS AND
VEGETABLES. Annals Of Agric. Sc., Moshtohor,
Vol. 45(1): 147-168, (2007).
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Quality attributes of beef burger substituted by different
levels of whole amaranth meal. Ann. Of Agric. Sc., Moshtohor, 47(2): 121-136
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QUALITY ATTRIBUTES OF SOME BREADS MADE FROM
WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF
WHOLE AMARANTH MEAL. J. Agric. Sci. Mansoura Univ., 34 (6): 6601 - 6617
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RHEOLOGICAL PROPERTIES OF MANGO AND PAPAYA NECTAR
BLENDS. Annals Of Agric. Sc., Moshtohor,
Vol. 43(2): 665-686, (2005).
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The antifungal protein AFP from Aspergillus giganteus
prevents secondary growth of different Fusarium species
on barley. Appl Microbiol Biotechnol (2010) 87:617–624
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The antifungal protein AFP from Aspergillus giganteus
prevents secondary growth of different Fusarium species
on barley. Appl Microbiol Biotechnol (2010) 87:617–624
|