| 000 | 015110000a22003370004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223025300.0 | ||
| 008 | 080524s2008 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.2008.Es.S | ||
| 100 | 0 | _aEssam Hassan Emam Hebeishey | |
| 245 | 1 | 0 |
_aStudies on flavoured yoghurt / _cEssam Hassan Emam Hebeishey ; Supervised Abouelsamh Mohamed Mehriz , Sherin Abdelgawad Emam Aboudawood |
| 246 | 1 | 5 | _aدراسات على الزبادى المطعم |
| 260 |
_aCairo : _bEssam Hassan Emam Hebeishey , _c2008 |
||
| 300 |
_a129P. : _bcharts ; _c25cm |
||
| 502 | _aThesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Dairy | ||
| 520 | _aThe pumpkin yoghurt containing 1.5percent pumpkin solids stands first and is recommended side by side with strawberry yoghurts and 1.5percent carrot solids yoghurt these recommended yoghurts could be considered as a good source of antioxidats in addition to sufficient counts of bifidobacterium lactis Bb - 12 and provide a wide range of health benefits | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aFalvoured | |
| 653 | 4 | _aVegetables fruits | |
| 653 | 4 | _aYoghurt | |
| 700 | 0 |
_aAbouelsamh Mohamed Mehriz , _eSupervisor |
|
| 700 | 0 |
_aSherin Abdelgawad Emam Aboudawood , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEnas _eCataloger |
||
| 905 |
_aMustafa _eRevisor |
||
| 942 |
_2ddc _cTH |
||
| 999 |
_c9571 _d9571 |
||