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Technological studies on white soft cheese / Mohamed Helmy Mohamed Genina ; Supervised Mohamed Nageib Ali Hassan , Mohamed Abdelghany Elasar

By: Contributor(s): Language: Eng Publication details: Cairo : Mohamed Helmy Mohamed Genina , 2008Description: 110P. : charts ; 25cmOther title:
  • دراسات تكنولوجية على صناعة الجبن الابيض الطرى [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy Summary: White soft cheese is considered one of the most important dairy products in Egypt with the allowance of using plant oils as a substitute for milk fat in its industry differents types of this cheese with a too high fat and a very low protein content appeared in the local market
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2008.Mo.T (Browse shelf(Opens below)) Not for loan 01010110049965000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2008.Mo.T (Browse shelf(Opens below)) 49965.CD Not for loan 01020110049965000

Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy

White soft cheese is considered one of the most important dairy products in Egypt with the allowance of using plant oils as a substitute for milk fat in its industry differents types of this cheese with a too high fat and a very low protein content appeared in the local market

Issued also as CD

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