Effects of protein level and fat oil on emulsion stability, texture, microstructure and color of meat batters Effects of protein level and fat oil on emulsion stability, texture, microstructure and color of meat batters

by Youssef, M. K., Barbut, Shai

Present situation of science and technology in Arab States

by UNESCO Regional Office for Science and Technology for the Arab States (Egypt), Hussein, Youssef M.

Some energy balances of dairy cows at high day and moderate night temperatures.

by van Es, A.J.H., Verstegen, M.W.A., Saleh Youssef, M.S., Nijkamp, H.J.

Influence of irradiation with Er:YAG laser on the shear bond strength of a resin cement to feldspathic ceramic - in vitro study

by Loffredo,M. C., Hanashiro,F. S., Steagall Júnior,W., Youssef,M. N., Souza-Zaroni,W. C. de
Published 2015

Analysis and discussion of trace elements in teeth of different animal species

by Falla-Sotelo,F. O., Rizzutto,M. A., Tabacniks,M. H., Added,N., Barbosa,M. D. L., Markarian,R. A., Quinelato,A., Mori,M., Youssef,M.
Published 2005

Farmers' responses to three summer forages in the Nile Delta

by 120309 Soliman, I.M., 82874 Khafagi, M.E., 132701 Youssef, M.K., 76458 Hathout, M.K., 97102 Moussa, A.A., 99671 Nordblom, T.L., 40742 Ahmed, A.K.H., 106550 Potts, G.R., Centro Internacional de Investigaciones para el Desarrollo (CIID) Ottawa (Canada) Ottawa, Canada, Research Methodology for Livestock on-farm Trials Workshop Aleppo (Siria) 25-28 Mar 1985
Published 1985