| 000 | 01647cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030441.0 | ||
| 008 | 110817s2011 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.07.06.M.Sc.2011.Ab.M | ||
| 100 | 0 | _aAbdelrahman Saleh Zaky Ahmed | |
| 245 | 1 | 0 |
_aMicrobiological and chemical quality of active dry yeast / _cAbdelrahman Saleh Zaky Ahmed ; Supervised Zakaria Yehia Daw , Moawad Kamel Zahra , Nasr F. Nasr |
| 246 | 1 | 5 | _aالجودة الميكروبيولوجية والكيماوية للخميرة الجافة النشطة |
| 260 |
_aCairo : _bAbdelrahman Saleh Zaky Ahmed , _c2011 |
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| 300 |
_a114 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Microbiology | ||
| 520 | _aThere is an increasing demand for baker's yeast to satisfy the needs of over growing population . This necessitates that effects be made to ensure their hygienic suitability and functional quality . This study was therefore executed to monitor the microbial content of 9 different brands of active dry yeast (ADY) and the Egyptain compressed yeast | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aMicrobiological quality | |
| 653 | 4 | _aSaccharomyces cerevisiae | |
| 653 | 4 | _aViability | |
| 700 | 0 |
_aMoawad Kamel Zahra , _eSupervisor |
|
| 700 | 0 |
_aNasr Fawzy Nasr , _eSupervisor |
|
| 700 | 0 |
_aZakaria Yehia Daw , _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 |
_c34928 _d34928 |
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