| 000 | 01675nam a2200361 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223025549.0 | ||
| 008 | 090331s2009 ua d 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.2009.Sa.P | ||
| 100 | 0 | _aSalwa Mohamed Elnaggar | |
| 245 | 1 | 0 |
_aProduction and evaluation of snacks fortified with meats / _cSalwa Mohamed Elnaggar ; Supervised Mohamed Mohamed Ahmed Elnikeety , Ahmed Tawfik Ibrahim Elakel , Hosney Hamed Hemida |
| 246 | 1 | 5 | _aانتاج وتقييم وجبات سريعة مدعمة باللحوم |
| 260 |
_aCairo : _bSalwa Mohamed Elnaggar , _c2009 |
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| 300 |
_a202P. : _bcharts ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology | ||
| 520 | _aExturuded snacks fortified with dried chicken,beef or gizzard meats 10 percent were compared to corn-only snack as control during storage at room temperature for 3 months.All treated samples had improved nutritional value-e.g. protein content,minerals content such as Mg,Fe,Ca and K,and also essential amino acids content such as lysine,isoleucine and methionine | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aCoking | |
| 653 | 4 | _aExturusion | |
| 653 | 4 | _aFortified snacks | |
| 700 | 0 |
_aAhmed Tawfik Ibrahim Elakel , _eSupervisor |
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| 700 | 0 |
_aHosney Hamed Hemida , _eSupervisor |
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| 700 | 0 |
_aMohamed Mohamed Ahmed Elnikeety , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 902 | _a1 | ||
| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c15687 _d15687 |
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