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Production and evaluation of snacks fortified with meats / Salwa Mohamed Elnaggar ; Supervised Mohamed Mohamed Ahmed Elnikeety , Ahmed Tawfik Ibrahim Elakel , Hosney Hamed Hemida

By: Contributor(s): Material type: TextTextLanguage: eng. Publication details: Cairo : Salwa Mohamed Elnaggar , 2009Description: 202P. : charts ; 25cmOther title:
  • انتاج وتقييم وجبات سريعة مدعمة باللحوم [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: Exturuded snacks fortified with dried chicken,beef or gizzard meats 10 percent were compared to corn-only snack as control during storage at room temperature for 3 months.All treated samples had improved nutritional value-e.g. protein content,minerals content such as Mg,Fe,Ca and K,and also essential amino acids content such as lysine,isoleucine and methionine
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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 Cai01.07.09.Ph.D.2009.Sa.P (Browse shelf(Opens below)) Not for loan 01010110050750000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2009.Sa.P (Browse shelf(Opens below)) 50750.CD Not for loan 01020110050750000

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

Exturuded snacks fortified with dried chicken,beef or gizzard meats 10 percent were compared to corn-only snack as control during storage at room temperature for 3 months.All treated samples had improved nutritional value-e.g. protein content,minerals content such as Mg,Fe,Ca and K,and also essential amino acids content such as lysine,isoleucine and methionine

Issued also as CD

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