EKB Journal Management System
Keywords = TBA
Number of Articles: 31
26

MICROBIAL AND CHEMICAL QUALITY OF RETAILED MINCED MEATS

Volume 61, Issue 147, October 2015, Page 95-105
I.A. EL-KEWAIEY; AMAL A. AL-SAID
27

A Task-Based Personal Learning Environment for Developing the English Majors’ Listening Comprehension Skills

Volume 207, Issue 207, January 2015, Page 1-40
Mohammad Abu El-Magd Mohammad Abu El-Magd
28

EFFECT OF DIFFERENT ACETIC ACID CONCENTRATIONS ON MICROBIAL QUALITY, COLOUR STABILITY, AND SENSORY ACCEPTABILITY OF BEEF SHAWARMA STORED UNDER REFRIGERATED CONDITIONS

Volume 22, Issue 1, March 2014, Page 13-21
Nadia A. Abd-El-Aziz
29

Effect of Fat Content on Quality and Storage Stability of Beef Shawarma

Volume 34, July-September, September 2013, Page 283-289
Nadia .A. Abd-El Aziz
30

STUDIES ON DIFFERENT SOURCES OF LIPIDS AND THEIR FATTY ACIDS COMPOSITION IN JAPANESE QUAIL DIETS: 1· INFLUENCE OF SUNFLOWER OIL, COTTON SEED OIL, COCONUT OIL, AND TALLOW ON ACCUMULATION FATTY ACIDS IN BREAST AND THIGH, SOME BLOOD CONSTITUENTS AND QUALITY OF MEAT LIPIDS.

Volume 31, Issue 6, June 2006, Page 3415-3431
Hala M. Gamal EI-Dein,; Samia E. Farg; Nematallah G.M. Ali
31

EXTRACTS OF SUNFLOWER HULLS: THEIR ANTIOXIDANT ACTIVITY ON LIPIDS OF COOKED MACKEREL FISH

Volume 2, Issue 2, November 2005, Page 11-23
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