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Studies on mudaffara cheese as affected by some spices / Ahmed Mohamed Bakheit ; Supervised Abouelsamh Mohamed Mehriz , Mohamed Nageib Ali Hassan , Mervat Ibrahim Foda

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ahmed Mohamed Bakheit , 2010Description: 206P. : charts ; 25cmOther title:
  • دراسات على الجبن المضفر وتأثير بعض التوابل عليها [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: Mudaffara cheese is a semi - hard type cheese widely known in some Middle East countries .Little information is available concerning its properties. The effect of some spices on its chemical microbiological organoleptical and rheological (meltability) properties as well as its antioxidant activity and different flavor components were studied during ambient and cold storage
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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 Cai01.07.07.Ph.D.2010.Ah.S (Browse shelf(Opens below)) Not for loan 01010110054412000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2010.Ah.S (Browse shelf(Opens below)) 54412.CD Not for loan 01020110054412000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy

Mudaffara cheese is a semi - hard type cheese widely known in some Middle East countries .Little information is available concerning its properties. The effect of some spices on its chemical microbiological organoleptical and rheological (meltability) properties as well as its antioxidant activity and different flavor components were studied during ambient and cold storage

Issued also as CD

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