TY  - BOOK
AU  - Fahd Abdelaziz Ibrahim Elhoti
AU  - Mohamed Mohamed Talaat Emara , 
AU  - Taha Mahmoud Nouman , 
TI  - Effect of batter formulations on the quality of coated chicken meat products / 
PY  - 2011///
CY  - Cairo : 
PB  - Fahd Abdelaziz Ibrahim Elhoti , 
KW  - Batter
KW  - Breading
KW  - Chicken
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control; Issued also as CD
N2  - Battered and breaded food products have long been popular consumer items because batter and breading improves food product appearace and taste characteristics in addition to improvements in nutritional value and a contribution to the pleasure of substantial eating . However many other problems exist . Adhesion problems loss of crispness and oil absorption are among the major problems
ER  -