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Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger / (Record no. 47369)

MARC details
000 -LEADER
fixed length control field 01904cam a2200337 a 4500
003 - CONTROL NUMBER IDENTIFIER
control field EG-GiCUC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250223031040.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 140915s2014 ua 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.2014.Am.E
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Amal Taher Hassan Khalafallah
245 10 - TITLE STATEMENT
Title Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger /
Statement of responsibility, etc. Amal Taher Hassan Khalafallah ; Supervised Abdeirahman Mohamed Khalaf Allah , Mahmoud Ali Ahmed Bekheit
246 15 - VARYING FORM OF TITLE
Title proper/short title تقييم زيت الزعتر وحصالبان كمضادات للميكروبات والاكسدة فى برجر اللحم
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Cairo :
Name of publisher, distributor, etc. Amal Taher Hassan Khalafallah ,
Date of publication, distribution, etc. 2014
300 ## - PHYSICAL DESCRIPTION
Extent 107 P. : ;
Dimensions 25cm
502 ## - DISSERTATION NOTE
Dissertation note Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
520 ## - SUMMARY, ETC.
Summary, etc. The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that addition of the essential oils under study, to beef burger had no effect on the chemical composition and the pH value of the produced burger, while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time
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 Quality characteristics
653 #4 - INDEX TERM--UNCONTROLLED
Uncontrolled term Thyme
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Abdeirahman Mohamed Khalaf Allah ,
Relator term
700 0# - ADDED ENTRY--PERSONAL NAME
Personal name Mahmoud Ali Ahmed Bekheit ,
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.M.Sc.2014.Am.E 01010110063348000 22.09.2023 Thesis  
Dewey Decimal Classification   المكتبة المركزبة الجديدة - جامعة القاهرة مخـــزن الرســائل الجـــامعية - البدروم 11.02.2024 Cai01.07.09.M.Sc.2014.Am.E 01020110063348000 22.09.2023 CD - Rom 63348.CD