MARC details
000 -LEADER |
fixed length control field |
02503cam a2200325 a 4500 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
EG-GiCUC |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
150427s2014 ua h 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 |
Cai01.16.03.Ph.D.2014.Ma.M |
100 0# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Manal Mohamed Ezz Eldin |
245 10 - TITLE STATEMENT |
Title |
Manufacture of chicken burger by using non - traditional alternatives in North Africa / |
Statement of responsibility, etc. |
Manal Mohamed Ezz Eldin ; Supervised Wafai Z. Mikhail , Hassan Sobhy , Mohamed Farag Khallaf |
246 15 - VARYING FORM OF TITLE |
Title proper/short title |
استخدام بدائل غير تقليدية فى تصنيع برجر الدجاج فى شمال إفريقيا |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Cairo : |
Name of publisher, distributor, etc. |
Manal Mohamed Ezz Eldin , |
Date of publication, distribution, etc. |
2014 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
92 P. : |
Other physical details |
facsimiles ; |
Dimensions |
25cm |
502 ## - DISSERTATION NOTE |
Dissertation note |
Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources |
520 ## - SUMMARY, ETC. |
Summary, etc. |
Poultry meat is economic, quick and easy either to prepare or serve and it has a number of desirable nutritive and organoleptic properties. Poultry meat is low in fat in relation to other meats. The aim of study is to use some plant wastes such as pea hulls, tomato peels and wheat germ as well as carrot and rusk in processing of chicken burger to minimize production costs and to produce burger with high nutritive value which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile as well as cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11 - 19%. Ash content ranged between 2 - 6% owing to different used raw materials. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67 (CA.B: collected burger) to 10.34% (T.B: tomato burger), while glutamic acid is the highest nonessential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50 to 13.84%. Various suggested additives minimized cooking loss% with about two folds |
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE |
Additional physical form available note |
Issued also as CD |
653 #4 - INDEX TERM--UNCONTROLLED |
Uncontrolled term |
Chicken burger |
653 #4 - INDEX TERM--UNCONTROLLED |
Uncontrolled term |
Pea hulls |
653 #4 - INDEX TERM--UNCONTROLLED |
Uncontrolled term |
Tomato peels |
700 0# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Hassan Sobhy , |
Relator term |
|
700 0# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Mohamed Farag Khallaf , |
Relator term |
|
700 0# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Wafai Zaky Mikhail , |
Relator term |
|
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
Cataloger |
Nazla |
Reviser |
Revisor |
905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
Cataloger |
Samia |
Reviser |
Cataloger |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Dewey Decimal Classification |
Koha item type |
Thesis |