Ayman Nasr Mahmoud Khalil <br/><br/>
Quality of cooked meat products produced by the use of fat replacers /  
 جودة مصنعات اللحوم المطهية المصنعة باستخدام بدائل الدهون 
Ayman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara 
 - Cairo :   Ayman Nasr Mahmoud Khalil ,   2009 
 - 143Leaves :   charts ;   30cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control 
<br/><br/> Twenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum) 
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<br/><br/><label>Subjects--Index Terms: </label>Cooked meat products  Fat replacers Modified rice starch