Mona Ahmed Ibrahim Ali <br/><br/>
Effect processing and cooking methods on chemical , biological and microbiological properties of low fat meat products /  
 تأثير طرق التصنيع والطهى على الخصائص الكيميائية والحيوية والميكروبيولوجية لمنتجات اللحوم منخفضة الدهن 
Mona Ahmed Ibrahim Ali ; Supervised Mohamed Khairy Elsayed Morsi , Sami Mohamed Galal Abdelaziz , Hayam Mohamed Ahmed Ibrahim 
 - Cairo :   Mona Ahmed Ibrahim Ali ,   2008 
 - 108P. :   charts ;   25cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology 
<br/><br/> This investigation was carried out to study the production of low - fat beefburger using suitable fat - replacer oat carrageenan and soy flour and some natural additives to improve flavor and as preservative 
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<br/><br/><label>Subjects--Index Terms: </label>Low - fat beefburger Oat Thyme