| 000 | 016740000a22003490004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223025354.0 | ||
| 008 | 080629s2008 ua f m 000 0 eng d | ||
| 040 |
_aEG-GICUC _beng _cEG-GICUC |
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| 041 | 0 | _aEng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.09.Ph.D.2008.Ho.H | ||
| 100 | 0 | _aHossam Zein Abdelaal Abdelmoety | |
| 245 | 1 | 0 |
_aHazard analysis and critical control points (HACCP) system implementation in some food processing plants / _cHossam Zein Abdelaal Abdelmoety ; Supervised Abdelrahman Khalafallh , Yahia Ibrahim Sallam , Saeb Abdelmoneim Hafez |
| 246 | 1 | 5 | _aتطبيق نظام تحليل المخاطر ونقاط التحكم الحرجة (الهاسب) فى بعض مصانع الاغذية |
| 260 |
_aCairo : _bHossam Zein Abdelaal Abdelmoety , _c2008 |
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| 300 |
_a158P. ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology | ||
| 520 | _aThe present study was aimed to implement the hazard analysis critical control point (HACCP) system on low fat soy flour and soymilk processing lines prior HACC Pimplementation microbiological scanning for processing lines were conducted to study the microbiological criteria on site | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aHazard Analysis | |
| 653 | 4 | _aSoy flour | |
| 653 | 4 | _aSoymilk | |
| 700 | 0 |
_aAbdelrahman Khalafallh , _eSupervisor |
|
| 700 | 0 |
_aSaeb Abdelmoneim Hafez , _eSupervisor |
|
| 700 | 0 |
_aYahia Ibrahim Sallam , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aSoheir _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c11542 _d11542 |
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