| 000 | 01497cam a2200313 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 008 | 100612s2010 ua dh 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 | _aCai01.07.04.Ph.D.2010.Ni.B | ||
| 100 | 0 | _aNivin Saad Ahmed Elsaid Nail | |
| 245 | 1 | 0 |
_aBiochemical studies on acryalamide in Egyptian foods / _cNivin Saad Ahmed Elsaid Nail ; Supervised Samir Abdelmonem Ismail , Ebtesam Abdelmonem Mahmoud |
| 246 | 1 | 5 | _aدراسات كيميائية حيوية على الأكريلاميد فى الأغذية المصرية |
| 260 |
_aCairo : _bNivin Saad Ahmed Elsaid Nail , _c2010 |
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| 300 |
_a187P. : _bcharts , facsimiles ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Biochemistry | ||
| 520 | _aThe toxic acrylamide was determined in some traditionally commercial and homemade Egyptian foods and mother milk . Some additives were used during preparation of home fried potatoes . Fried onions and eggplants contained very high amounts of acrylamide . Olive leaves prevented formation of acrylamide in home fried potatoes | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aAcryalamide | |
| 653 | 4 | _aArginine | |
| 653 | 4 | _aLysine | |
| 700 | 0 |
_aEbtesam Abdelmonem Mahmoud , _eSupervisor |
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| 700 | 0 |
_aSamir Abdelmonem Ismail , _eSupervisor |
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| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c30632 _d30632 |
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