Production and characterization of chitosan / Mohamed Emad Eldeen Abdelaziz ; Supervised Abdelrahman M. Khalaf Aallah , Salah Hussein AbouRaya

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Mohamed Emad Eldeen Abdelaziz

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TextLanguage: English Publication details: Cairo : Mohamed Emad Eldeen Abdelaziz , 2012Description: 182 P. ; 25cmOther title:

إنتاج و خصائص الكيتوزان [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: Chitosan was prepared from shrimp shells by three different preparation methods: preconditioning process (method 1), common process (method 11) and autoclaving process (method 111). The amount of chitosan was 19.2, 21.9 and 26.1%, respectively. The physico-chemical and functional properties of chitosan were measured

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Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2012.Mo.P (Browse shelf(Opens below))		Not for loan	01010110058621000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2012.Mo.P (Browse shelf(Opens below))	58621.CD	Not for loan	01020110058621000

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Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

Chitosan was prepared from shrimp shells by three different preparation methods: preconditioning process (method 1), common process (method 11) and autoclaving process (method 111). The amount of chitosan was 19.2, 21.9 and 26.1%, respectively. The physico-chemical and functional properties of chitosan were measured

Issued also as CD

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