The effect of various processing treatments on thephysical properties of milk and dairy products / Enas Fahmy Ramadan Gazar ; Supervised Mohamed Elsayed Metwally , Hoda Mahmod Elzeini , Mostafa , Abdelmoneim
Language: Eng Publication details: Cairo : Enas Fahmy Ramadan Gazar , 2007Description: 119P. : ill ; 25cmSubject(s): Online resources: Available additional physical forms:- 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.2007.En.E (Browse shelf(Opens below)) | Not for loan | 01010110047977000 | ||
CD - Rom
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.07.Ph.D.2007.En.E (Browse shelf(Opens below)) | 47977.CD | Not for loan | 01020110047977000 |
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| Cai01.07.07.Ph.D.2007.Af.S Studies on baby foods / | Cai01.07.07.Ph.D.2007.Am.S Studies on maillard reaction / | Cai01.07.07.Ph.D.2007.Am.S Studies on maillard reaction / | Cai01.07.07.Ph.D.2007.En.E The effect of various processing treatments on thephysical properties of milk and dairy products / | Cai01.07.07.Ph.D.2007.En.E The effect of various processing treatments on thephysical properties of milk and dairy products / | Cai01.07.07.Ph.D.2008.Es.S Studies on the anti - obesity effects of fermented milk produced by lactobacillus gasseri SBT2055 in different rat models / | Cai01.07.07.Ph.D.2008.Es.S Studies on the anti - obesity effects of fermented milk produced by lactobacillus gasseri SBT2055 in different rat models / |
Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy
Since transglutaminase (TG) effects product functionality and even resulting in more product yield it definitely would help in improving mozzarella cheese performance however the use ofe transglutaminase for processing ripened cheese faces coagulationproblem
Issued also as CD
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