Changes in gross chemical composition, amino acid composition and mineral content in Hubbard chicken tissues during boiling and frying

Research Authors
Youssef, M. K. E. & Mohamed, R. A. Rashwan.
Research Department
Department of Food Science and Technology
Research Journal
International Congress of Meat Science & Techn.
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
3
Research Year
1988

Recent analytical techniques for characterization and quality assessment of tallow mixtures, (lard and beef)

Research Authors
Youssef, M. K. E.; Omar, M. B. E.; Skulberg, A. and Rashwan, M.
Research Department
Department of Food Science and Technology
Research Journal
First conference on the development of food industries in the Arab World,Kuwait
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Rank
3
Research Year
1986

Effect of length of fruit spure and buds number left per vine on the yield and fruit quality of White Banaty seedless grapes "Vitis vinifera L.".

Research Department
Department of Vegetables
Research Journal
Assiut J. Agric. Sci.
Research Member
Hamdy Mohamed Mahmoud Marzouk
Research Pages
289-300,
Research Rank
2
Research Vol
18 (2):
Research Year
1987
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