Production and evaluation of coloring and clouding agents extracted from orange peel / Mohamed Abdelaziz Youssef Diab ; Supervised Salwa B. Elmagoli , Sobhi M. Mohsen

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Language: Eng Publication details: Cairo : Mohamed Abdelaziz Youssef Diab , 1998Description: 81Leaves : charts , photographs ; 30cmOther title:

انتاج وتقييم المواد الملونة والمعكره المستخلصة من قشور البرتقال [Added title page title]

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Dissertation note: Thesis(M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

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Item type	Current library	Home library	Call number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.1998.Mo.P (Browse shelf(Opens below))	Not for loan	01010110032265000

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Previous	Cai01.07.09.M.Sc.1998.Hi.C Chemical and technological studies on sunflower meals /	Cai01.07.09.M.Sc.1998.La.S Studies residual pesticide in some vegetable and the effect of different treatment during preparing and cooking on it /	Cai01.07.09.M.Sc.1998.Mo.E Effect of packing matrials on keeping quality of virgin olive oil /	Cai01.07.09.M.Sc.1998.Mo.P Production and evaluation of coloring and clouding agents extracted from orange peel /	Cai01.07.09.M.Sc.1998.Mo.T Technological and chemical studies on dehydation of some Egyptian banana varieties /	Cai01.07.09.M.Sc.1998.Na.U Utilization of some spices and their essential oils as flavoring and preservative agents in biscuit /	Cai01.07.09.M.Sc.1998.Wa.Q Quality characteristics of macaroni as affected by addition of some by-products rich in fiber /	Next

Thesis(M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

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