| 000 | 01696nam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223025950.0 | ||
| 008 | 091114s2009 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 | _aCai01.10.06.Ph.D.2009.Ay.Q | ||
| 100 | 0 | _aAyman Nasr Mahmoud Khalil | |
| 245 | 1 | 0 |
_aQuality of cooked meat products produced by the use of fat replacers / _cAyman Nasr Mahmoud Khalil ; Supervised Taha Mahmoud Nouman , Mohamed Talaat Emara |
| 246 | 1 | 5 | _aجودة مصنعات اللحوم المطهية المصنعة باستخدام بدائل الدهون |
| 260 |
_aCairo : _bAyman Nasr Mahmoud Khalil , _c2009 |
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| 300 |
_a143Leaves : _bcharts ; _c30cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control | ||
| 520 | _aTwenty samples each of beef chicken and turkey lincheon as well as chicken ham were examined to determine its quality . The results revealed that the samples had deteriorated sensory attributes high fat saturated fatty acids and cholesterol content than normal level . The experimental work included the production of the products using fat replacers (plant oil, fat binder, modified rice starch and Indian gum) | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aCooked meat products | |
| 653 | 4 | _aFat replacers | |
| 653 | 4 | _aModified rice starch | |
| 700 | 0 |
_aMohamed Talaat Emara , _eSupervisor |
|
| 700 | 0 |
_aTaha Mahmoud Nouman , _eSupervisor |
|
| 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 |
_c24516 _d24516 |
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