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Quality of cooked meat products produced by the use of fat replacers / Ayman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara

By: Contributor(s): Material type: TextTextLanguage: eng Publication details: Cairo : Ayman Nasr Mahmoud Khalil , 2009Description: 143Leaves : charts ; 30cmOther title:
  • جودة مصنعات اللحوم المطهية المصنعة باستخدام بدائل الدهون [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control Summary: Twenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum)
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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 Cai01.10.06.Ph.D.2009.Ay.Q (Browse shelf(Opens below)) Not for loan 01010110052126000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.Ph.D.2009.Ay.Q (Browse shelf(Opens below)) 52126.CD Not for loan 01020110052126000

Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control

Twenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum)

Issued also as CD

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