عناصر مشابهة

• TECHNOLOGICAL STUDIES ON IMPROVEMENT OF COOKING PROPERTIES OF SOME HARD - TO- COOK LEGUMES
  بواسطة: MOHAMED IBRAHIM MOHAMED IBRAHIM منشور: (1999)
• COMPARATIVE STUDIES ON THE INFLUENCE OF MICROWAVE AND CONVENTIONAL COOKING METHODS ON LIPIDS OF SOME FOODS
  بواسطة: MAHMOUD SAAD MOHAMED HASSAN منشور: (2009)
• STUDY ON THE EFFECT OF SOME COOKING AND PRESERVATION PROCESSES ON THE MICROBIAL QUALITY OF SOME FISH
  بواسطة: ADEL ABDEL NABY AHMED IBRAHIM منشور: (2002)
• CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOOD INDUSTRY WASTES
  بواسطة: HOSAM ELDIN MOHAMED ABDEL GAWAD ABUEL ENEAN منشور: (1998)
• TECHNOLOGICAL AND BIOCHEMICAL STUDIES ON SOME GAMMA IRRADIATED OIL SEEDS VARIETIES
  بواسطة: AHMED ABDEL FATAH ALI AHMED منشور: (2007)