| 971 |
Biological Control of Tomato Wilt Caused by Clavibacter michiganensis subsp. michiganensis Using Formulated Plant Growth-Promoting Bacteria |
Department of Plant Pathology |
2019 |
| 972 |
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
|
Department of Food Science and Technology |
2019 |
| 973 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 974 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 975 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 976 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 977 |
Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream. |
Department of Food Science and Technology |
2019 |
| 978 |
Chelated Iron and Magnesium Boost Productivity and Anthocyanins
Content in Calyces of Hibiscus sabdariffa L. |
Department of Floriculture |
2019 |
| 979 |
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets |
Department of Dairy Science |
2019 |
| 980 |
Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium |
Department of Dairy Science |
2019 |
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