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Preparation and evaluation of functional processed cheese spreads / Mostafa Mohamed Elaaser ; Supervised Mohamed Nageib Ali Hassan , Alaa Mohamed Abdelfattah , Magdy Mohamed Elsayed

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Mostafa Mohamed Elaaser , 2010Description: 101 P. : charts ; 25cmOther title:
  • تحضير و تقييم مفرود جبن مطبوخ وظيفي [Added title page title]
Subject(s): Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: Conjugated linoleic acid (CLA) and its isomers are fatty acids found in meat, milk and dairy products. these fatty acids may have potential biological properties interesting for human health. It is well established that milk and dairy products are one of the major dietary sources of CLA but no work in Egyptian processed cheese spreads and the factors that affect CLA content in these cheeses
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2010.Mo.P (Browse shelf(Opens below)) Not for loan 01010110054744000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2010.Mo.P (Browse shelf(Opens below)) 54744.CD Not for loan 01020110054744000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

Conjugated linoleic acid (CLA) and its isomers are fatty acids found in meat, milk and dairy products. these fatty acids may have potential biological properties interesting for human health. It is well established that milk and dairy products are one of the major dietary sources of CLA but no work in Egyptian processed cheese spreads and the factors that affect CLA content in these cheeses

Issued also as CD

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