Effect processing and cooking methods on chemical , biological and microbiological properties of low fat meat products / Mona Ahmed Ibrahim Ali ; Supervised Mohamed Khairy Elsayed Morsi , Sami Mohamed Galal Abdelaziz , Hayam Mohamed Ahmed Ibrahim

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Mona Ahmed Ibrahim Ali

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Language: Eng Publication details: Cairo : Mona Ahmed Ibrahim Ali , 2008Description: 108P. : charts ; 25cmOther title:

تأثير طرق التصنيع والطهى على الخصائص الكيميائية والحيوية والميكروبيولوجية لمنتجات اللحوم منخفضة الدهن [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology Summary: This investigation was carried out to study the production of low - fat beefburger using suitable fat - replacer oat carrageenan and soy flour and some natural additives to improve flavor and as preservative

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2008.Mo.E (Browse shelf(Opens below))		Not for loan	01010110049976000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2008.Mo.E (Browse shelf(Opens below))	49976.CD	Not for loan	01020110049976000

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Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology

This investigation was carried out to study the production of low - fat beefburger using suitable fat - replacer oat carrageenan and soy flour and some natural additives to improve flavor and as preservative

Issued also as CD

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