| 000 | 015870000a22003610004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223030245.0 | ||
| 008 | 061219s2005 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.2005.Fa.E | ||
| 100 | 0 | _aFatma Abd El moneim Ibrahim Arafa | |
| 245 | 1 | 4 |
_aThe effect of smoking processing on the quality characteristics of the herring and bayad fish / _cFatma Abd El moneim Ibrahim Arafa ; Supervised Ahmed Tawfic Elakel , Hosney Hamied Hemeeda , Tal , at Mohamed Dessouki |
| 246 | 1 | 5 | _aتأثير عملية التدخين على خواص الجودة لأسماك الرنجة والبياض |
| 260 |
_aCairo : _bFatma Abd El moneim Ibrahim Arafa , _c2005 |
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| 300 |
_a201P : _bcharts ; _c25cm |
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| 502 | _aThesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology | ||
| 520 | _aSmoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aFood Science and Technology | |
| 653 | 4 | _aHerring and bayad fish | |
| 653 | 4 | _aQuality characteristics | |
| 653 | 4 | _aThe effect of smoking processing | |
| 700 | 0 |
_aAhmed Tawfic Elakel , _eSupervisor |
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| 700 | 0 |
_aHosney Hamied Hemeeda , _eSupervisor |
|
| 700 | 0 |
_aTal , at Mohamed Dessouki , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEnas _ecataloger |
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| 905 |
_aMustafa _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c30934 _d30934 |
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