| 1001 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1002 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1003 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1004 |
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 |
| 1005 |
Chelated Iron and Magnesium Boost Productivity and Anthocyanins
Content in Calyces of Hibiscus sabdariffa L. |
Department of Floriculture |
2019 |
| 1006 |
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets |
Department of Dairy Science |
2019 |
| 1007 |
Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium |
Department of Dairy Science |
2019 |
| 1008 |
Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium |
Department of Dairy Science |
2019 |
| 1009 |
Combined Effects of Auxin Application and Beneficial Microorganisms
on Rooting and Growth of Ficus benjamina L. Air-layers |
Department of Floriculture |
2019 |
| 1010 |
Combined Effects of Auxin Application and Beneficial Microorganisms
on Rooting and Growth of Ficus benjamina L. Air-layers |
Department of Floriculture |
2019 |
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