Effect of batter formulations on the quality of coated chicken meat products / Fahd Abdelaziz Ibrahim Elhoti ; Supervised Taha Mahmoud Nouman , Mohamed Mohamed Talaat Emara

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Fahd Abdelaziz Ibrahim Elhoti

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Material type: Text

TextLanguage: English Publication details: Cairo : Fahd Abdelaziz Ibrahim Elhoti , 2011Description: 175 Leaves : charts , facsimiles ; 30cmOther title:

تأثير مكونات البانية على جودة منتجات لحوم الدواجن المغلفة [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control Summary: Battered and breaded food products have long been popular consumer items because batter and breading improves food product appearace and taste characteristics in addition to improvements in nutritional value and a contribution to the pleasure of substantial eating . However many other problems exist . Adhesion problems loss of crispness and oil absorption are among the major problems

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Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.10.06.Ph.D.2011.Fa.E (Browse shelf(Opens below))		Not for loan		01010110054905000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.10.06.Ph.D.2011.Fa.E (Browse shelf(Opens below))	54905.CD	Not for loan		01020110054905000

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Previous	Cai01.10.06.Ph.D.2010.De.I Inhibitory substances in milk and their potential to cause antibiotic resistance in micro-organisms /	Cai01.10.06.Ph.D.2011.Em.A Assessment of camel milk quality with special reference to subclinical mastitis ( camelus dromedarius ) in Egypt /	Cai01.10.06.Ph.D.2011.Em.A Assessment of camel milk quality with special reference to subclinical mastitis ( camelus dromedarius ) in Egypt /	Cai01.10.06.Ph.D.2011.Fa.E Effect of batter formulations on the quality of coated chicken meat products /	Cai01.10.06.Ph.D.2011.Fa.E Effect of batter formulations on the quality of coated chicken meat products /	Cai01.10.06.Ph.D.2011.So.I Identification of meat species using recent techniques /	Cai01.10.06.Ph.D.2011.So.I Identification of meat species using recent techniques /	Next

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

Battered and breaded food products have long been popular consumer items because batter and breading improves food product appearace and taste characteristics in addition to improvements in nutritional value and a contribution to the pleasure of substantial eating . However many other problems exist . Adhesion problems loss of crispness and oil absorption are among the major problems

Issued also as CD

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