Effect of radiation treatments on some cheese varieties / Mohamed Gad Abd El aziz Hammam ; Supervised Mohamed Awad Elbatawy , Mohamed Diaa Eldin Hamid Farag , Mohamed Abd El wahab Morsy
Language: Eng Publication details: Cairo : Mohamed Gad Abdelaziz Hammam , 2005Description: 203p : charts ; 30cmOther title:- تأثير المعاملات الاشعاعية على بعض اصناف الجبن [Added title page title]
- Issued also as CD
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Thesis
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.Ph.D.2005.Mo.E (Browse shelf(Opens below)) | Not for loan | 01010110044064000 | |
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.Ph.D.2005.Mo.E (Browse shelf(Opens below)) | Not for loan | 01020110044064000 |
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| Cai01.07.07.Ph.D.2005.Ha.S Studies on ripening of cheese / | Cai01.07.07.Ph.D.2005.Ha.S Studies on ripening of cheese / | Cai01.07.07.Ph.D.2005.Mo.E Effect of radiation treatments on some cheese varieties / | Cai01.07.07.Ph.D.2005.Mo.E Effect of radiation treatments on some cheese varieties / | Cai01.07.07.Ph.D.2006.Eh.R. Rheological assessment of UF - White cheese / | Cai01.07.07.Ph.D.2006.Eh.R. Rheological assessment of UF - White cheese / | Cai01.07.07.Ph.D.2006.Ne.S. Studies on the production of some probiotic dairy products / |
Thesis (PH.D.) - Cairo University - Elfayoum Branch - Faculty Of Agriculture - Department Of Dairy
The importance of irradiation as a food preservation process has been successfully demonstrated in various applicationRas cheese treated with gamma or Electron - beam irradiation at the dose of 1kGy at the ages of 2 , 4 , 8 and 12 weeks of ripening at 15 C ± 1 C and 87 ± 2 percent relative humidity (RH) were analyzed chemically , microbiologically , rheologically and organoleptically at the ages fresh , 2 , 4 , 8 and 12 weeks
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