The effect of smoking processing on the quality characteristics of the herring and bayad fish / Fatma Abd El moneim Ibrahim Arafa ; Supervised Ahmed Tawfic Elakel , Hosney Hamied Hemeeda , Tal , at Mohamed Dessouki

By:

Fatma Abd El moneim Ibrahim Arafa

Contributor(s):

Language: Eng Publication details: Cairo : Fatma Abd El moneim Ibrahim Arafa , 2005Description: 201P : charts ; 25cmOther title:

تأثير عملية التدخين على خواص الجودة لأسماك الرنجة والبياض [Added title page title]

Subject(s):

Online resources:

Click here to access online

Available additional physical forms:

Issued also as CD

Dissertation note: Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology Summary: Smoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2005.Fa.E (Browse shelf(Opens below))	Not for loan	01010110044695000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2005.Fa.E (Browse shelf(Opens below))	Not for loan	01020110044695000

Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology

Smoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation

Issued also as CD

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer