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Effect of some spices and type of erying oil on quality attributes of semi-fried chicken fingersduring frozen storage / Rasha Ali Taha Abdelwahab Hamza ; Supervised Ahmed Tawfek Elakel , Mohamed Mohamed Elnikeety , Atef Saad Osheba

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Rasha Ali Taha Abdelwahab Hamza , 2011Description: 192 P. : charts ; 25cmOther title:
  • تأثير بعض التوابل و نوع الزيت على خصائص جودة أصابع الدجاج النصف مقلية أثناء التخزين بالتجميد [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, besides, selection of the best spices mixture which can be used in processing. Preliminary experiments results cleared the best spices mixture which can be used in preparation of chicken fingers 25% thyme + 25% sage + 50% white pepper
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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.2011.Ra.E (Browse shelf(Opens below)) Not for loan 01010110057186000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2011.Ra.E (Browse shelf(Opens below)) 57186.CD Not for loan 01020110057186000

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

This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, besides, selection of the best spices mixture which can be used in processing. Preliminary experiments results cleared the best spices mixture which can be used in preparation of chicken fingers 25% thyme + 25% sage + 50% white pepper

Issued also as CD

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