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Effect of cold storage on safety and quality of meat kofta / Nesrin Saad Eldin Mohamed ; Supervised Shafika Abdelhamid Zaki , Ahmed Mohamed Ahab Ibrahim , Nadia Taha Saleh

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Nesrin Saad Eldin Mohamed , 2011Description: 108 P. : charts ; 25cmOther title:
  • تأثير التخزين بالتبريد على الصفات الميكروبية و الحسية لكفتة اللحم [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: The present study was carried out to extend the shelf life of kofta (raw minced meat with spices) under refrigerating conditions. Fiber with either natural additive chitosan or chemical additive trisodium phosphate were added to kofta sample. Trisodium phosphate was added to kofta at level of 0.1, 0.2 and 0.3% with or without 1% fiber. Results showed that after 3 days storage, the counts of total counts, molds and yeasts, E. coli and staph
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2011.Ne.E (Browse shelf(Opens below)) Not for loan 01010110055084000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2011.Ne.E (Browse shelf(Opens below)) 55084.CD Not for loan 01020110055084000

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

The present study was carried out to extend the shelf life of kofta (raw minced meat with spices) under refrigerating conditions. Fiber with either natural additive chitosan or chemical additive trisodium phosphate were added to kofta sample. Trisodium phosphate was added to kofta at level of 0.1, 0.2 and 0.3% with or without 1% fiber. Results showed that after 3 days storage, the counts of total counts, molds and yeasts, E. coli and staph

Issued also as CD

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