Showing 1 - 2 results of 2 for search 'Hayam M.A. Ibrahim', query time: 0.03s Refine Results
  1. 1
    Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation

    Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation by Hayam M.A. Ibrahim

    Published 2001-04-01
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  2. 2
    Paprika color quality inview of air and natural drying treatments.

    Paprika color quality inview of air and natural drying treatments. by Hayam M.A. Ibrahim, G. H. Ragab, H. A. Moharram

    Published 1997-08-01
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