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Production and evaluation of low fat beef burger using the orange albedo as a partial fat replacer / Ahmed Adel Ahmed Sayed Baioumy ; Supervised Ahmed Tawfek Elakel , Mohamed Mohamed Elnikeety

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ahmed Adel Ahmed Sayed Baioumy , 2013Description: 114P. : charts , facsimiles ; 25cmOther title:
  • انتاج وتقييم برجر اللحم منخفض الدهن باستخدام ألبيدو البرتقال كبديل جزئى للدهن [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology Summary: The quality attributes of low beef burger manufactured with different levels of fresh orange albedo as a partial fat replacer were studied . Chemical properties cooking yield water holding capacity pH and sensory evaluation were determined . Frozen meat was obtained from local market and five levels of added kidney fat (15, 12.5, 10, 7.5, and 5%) were used
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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 Cai01.07.09.M.Sc.2013.Ah.P (Browse shelf(Opens below)) Not for loan 01010110062189000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2013.Ah.P (Browse shelf(Opens below)) 62189.CD Not for loan 01020110062189000

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

The quality attributes of low beef burger manufactured with different levels of fresh orange albedo as a partial fat replacer were studied . Chemical properties cooking yield water holding capacity pH and sensory evaluation were determined . Frozen meat was obtained from local market and five levels of added kidney fat (15, 12.5, 10, 7.5, and 5%) were used

Issued also as CD

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