publication.publication

Factors influencing the heat resistance of bacterial spores predominant in Egyptian canned tomato concentrate. Faculty of Agric. Ain Shams Univ. Res Bull. 1136

1979

Heat resistance of bacterial spores predominant in Egyptian canned tomato concentrate. Faculty of Agric. Ain Shams Univ. Res. Bull. 1137.

1979

Effect of pH, sodium chloride and sucrose on heat inactivation and reactivation of peroxidase in certain foods. J.Sci.Food Agric., 29 : 261-266 .

1978

Heat resistance of Bacillus spores isolated from some vegetables and fruits, XII Intern. Congress of microbiology, Munchen (1978).

1978

Effect of storage period on peroxidase Activity from frozen fruits and vegetables, Moshtohor Annals of Agric. Sci., 7:63-69

1977

Effect of Nisin in saturated brine and storage on the quality of dried Bolti fish (Tilapia nilotica). Die Nahrung, 7, 691 - 697

1976

Heat resistance parameters of peroxidase from some vegetables and fruits. Moshtohor Annals of Agric. Sci., 6 ,185-194

1976

Heat resistance parameters of spores isolated from canned sardine. Zagazig J. of agric. Res.,2 ,(1)1-6

1976

Use of Cu-Constantan thermocouples for measuring temperature history of canned foods during thermal processing. Zagazig J. of agric. Res.,2 ,(1)7-10

1976

The effect of drying conditions on color , sugars, and amino nitrogen content of dehydrated vegetables . Annals of Agric. Sci., Ain Shams Univ., 18,(2):35-41

1973

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