000			01673cam a2200349 a 4500
003			EG-GiCUC
005			20250223030445.0
008			110906s2011 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.07.07.M.Sc.2011.Ze.S
100	0		_aZeinab Farouk Abdelsalam Mohamed
245	1	0	_aStudies on improving quality of low fat ras cheese / _cZeinab Farouk Abdelsalam Mohamed ; Supervised Soad Hassan Taha , Fatma Ali Metwally , Samia Ibrahim Harby
246	1	5	_aدراسات على تحسين جودة الجبن الرأس منخفض الدهن
260			_aCairo : _bZeinab Farouk Abdelsalam Mohamed , _c2011
300			_a138 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520			_aLow fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese
530			_aIssued also as CD
653		4	_aLow fat Ras cheese
653		4	_aPartial homoenization
653		4	_aProbiotic bacteria
700	0		_aFatma Ali Metwally , _eSupervisor
700	0		_aSamia Ibrahim Harby , _eSupervisor
700	0		_aSoad Hassan Taha , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aFatma _eCataloger
905			_aNazla _eRevisor
942			_2ddc _cTH
999			_c35068 _d35068