MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01623cam a2200313 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
EG-GiCUC |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140315s2013 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 |
M.Sc |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Classification number |
Cai01.07.09.M.Sc.2013.Ah.P |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ahmed Adel Ahmed Sayed Baioumy |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Production and evaluation of low fat beef burger using the orange albedo as a partial fat replacer / |
| Statement of responsibility, etc. |
Ahmed Adel Ahmed Sayed Baioumy ; Supervised Ahmed Tawfek Elakel , Mohamed Mohamed Elnikeety |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
انتاج وتقييم برجر اللحم منخفض الدهن باستخدام ألبيدو البرتقال كبديل جزئى للدهن |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Cairo : |
| Name of publisher, distributor, etc. |
Ahmed Adel Ahmed Sayed Baioumy , |
| Date of publication, distribution, etc. |
2013 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
114P. : |
| Other physical details |
charts , facsimiles ; |
| Dimensions |
25cm |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The quality attributes of low beef burger manufactured with different levels of fresh orange albedo as a partial fat replacer were studied . Chemical properties cooking yield water holding capacity pH and sensory evaluation were determined . Frozen meat was obtained from local market and five levels of added kidney fat (15, 12.5, 10, 7.5, and 5%) were used |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE |
|---|
| Additional physical form available note |
Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Beef burger |
| 653 #4 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Low fat |
| 653 #4 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Orange albedo |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ahmed Tawfek Elakel , |
| Relator term |
|
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mohamed Mohamed Elnikeety , |
| Relator term |
|
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| Cataloger |
Nazla |
| Reviser |
Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| Cataloger |
Soheir |
| Reviser |
Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Thesis |
