Quality of cooked meat products produced by the use of fat replacers / Ayman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara
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TextLanguage: 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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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 | ||
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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 |
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| Cai01.10.06.Ph.D.2009.Am.Q Quality evaluation of camel's meat during freeze storage / | Cai01.10.06.Ph.D.2009.Am.Q Quality evaluation of camel's meat during freeze storage / | Cai01.10.06.Ph.D.2009.Ay.Q Quality of cooked meat products produced by the use of fat replacers / | Cai01.10.06.Ph.D.2009.Ay.Q Quality of cooked meat products produced by the use of fat replacers / | Cai01.10.06.Ph.D.2010.Am.M Microbiological studies on livers of cattle, buffaloes and camels / | Cai01.10.06.Ph.D.2010.Am.M Microbiological studies on livers of cattle, buffaloes and camels / | Cai01.10.06.Ph.D.2010.As.V Viability of escherichia coli O₁₅₇ : H₇ under the use of some food additives in common use in meat industry / |
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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