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Preparation and evaluation of cream filling used in cake / (Record no. 43630)

MARC details
000 -LEADER
fixed length control field 01733cam a2200337 a 4500
003 - CONTROL NUMBER IDENTIFIER
control field EG-GiCUC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250223030851.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130924s2013 ua dh f m 000 0 eng d
040 ## - CATALOGING SOURCE
Original cataloging agency EG-GiCUC
Language of cataloging eng
Transcribing agency EG-GiCUC
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title eng
049 ## - LOCAL HOLDINGS (OCLC)
Holding library Deposite
097 ## - Thesis Degree
Thesis Level Ph.D
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number Cai01.07.09.Ph.D.2013.At.P
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Atef Aiad Barsoum Ghaly
245 10 - TITLE STATEMENT
Title Preparation and evaluation of cream filling used in cake /
Statement of responsibility, etc. Atef Aiad Barsoum Ghaly ; Supervised Mohamed Khairy Sayed Morsi , Samy Mohamed Galal Abdelaziz
246 15 - VARYING FORM OF TITLE
Title proper/short title اعداد وتقييم كريم الحشو المستخدم فى الكيك
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Cairo :
Name of publisher, distributor, etc. Atef Aiad Barsoum Ghaly ,
Date of publication, distribution, etc. 2013
300 ## - PHYSICAL DESCRIPTION
Extent 92 P. :
Other physical details charts , facsimiles ;
Dimensions 25cm
502 ## - DISSERTATION NOTE
Dissertation note Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
520 ## - SUMMARY, ETC.
Summary, etc. Four types of fats (coconut oil (CNO), palm oil (PO), palm stearin (PS) and partially hydrogenated palm kernel oil (PHPKO), were used to prepare 39 different formulations of cream fat. CNO samples were blended with up to 90% of FHPKO or PS while PO samples were blended with up to 90% PHPKO or PS .Blends were mixed with only one emulsifier mixture consisted of : 1.5% Poly glycerol ester (PGE),0.5% lecithin (LE), 1 % polysorbate 60 (PS) and 3.5% Mono and Di-glycerides to obtain cream fat.
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Issued also as CD
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Cream base
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Cream filligy
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Filling shortening
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Mohamed Khairy Sayed Morsi ,
Relator term
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Samy Mohamed Galal Abdelaziz ,
Relator term
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a>
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
Cataloger Aml
Reviser Cataloger
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN)
Cataloger Nazla
Reviser Revisor
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Thesis
Holdings
Source of classification or shelving scheme Not for loan Home library Current library Date acquired Full call number Barcode Date last seen Koha item type Copy number
Dewey Decimal Classification   المكتبة المركزبة الجديدة - جامعة القاهرة قاعة الرسائل الجامعية - الدور الاول 11.02.2024 Cai01.07.09.Ph.D.2013.At.P 01010110060931000 22.09.2023 Thesis  
Dewey Decimal Classification   المكتبة المركزبة الجديدة - جامعة القاهرة مخـــزن الرســائل الجـــامعية - البدروم 11.02.2024 Cai01.07.09.Ph.D.2013.At.P 01020110060931000 22.09.2023 CD - Rom 60931.CD