| 000 | 01879cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223031000.0 | ||
| 008 | 140511s2013 ua h 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 | _aCai01.07.09.M.Sc.2013.Ta.O | ||
| 100 | 0 | _aTarek Gamal Mohamed Abdelmaksoud | |
| 245 | 1 | 0 |
_aOhmic heating tecnology and quality characterstics of some fruits pulp / _cTarek Gamal Mohamed Abdelmaksoud ; Supervised Sobhy Mohamed Mohsen , Mohamed Mohamed Elnikeety , Michael Murkovic |
| 246 | 1 | 5 | _aتكنولوجيا التسخين بالتيار العالى التردد (الأومى) و خصائص الجودة للب بعض الفاكهة |
| 260 |
_aCairo : _bTarek Gamal Mohamed Abdelmaksoud , _c2013 |
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| 300 |
_a142 P. : _bfacsimiles ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology | ||
| 520 | _aThe present work aimed to study the use of ohmic heating in the processing of mango, apple, apricot and strawberry pulp comparing to conventional method. Pulps were processed by using ohmic heating under the studied suitable conditions. Physical, chemical and microbiological properties of pulps were studied. The results showed that processing of all pulps by using either ogmic heating or conventional method caused an increase in pH, 5-hydroxy methyel furfural (HMF) and electrical conductivity | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aApple pulp | |
| 653 | 4 | _aMango pulp | |
| 653 | 4 | _aOhmic heating | |
| 700 | 0 |
_aMichael Murkovic , _eSupervisor |
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| 700 | 0 |
_aMohamed Mohamed Elnikeety , _eSupervisor |
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| 700 | 0 |
_aSobhy Mohamed Mohsen , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aSamia _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c45995 _d45995 |
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