| 000 | 019810000a22004330004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223025654.0 | ||
| 008 | 061127s2005 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GICUC _beng _cEG-GICUC |
||
| 041 | 0 | _aEng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.07.Ph.D.2005.Mo.E | ||
| 100 | 0 | _aMohamed Gad Abdelaziz Hammam | |
| 245 | 1 | 0 |
_aEffect of radiation treatments on some cheese varieties / _cMohamed Gad Abd El aziz Hammam ; Supervised Mohamed Awad Elbatawy , Mohamed Diaa Eldin Hamid Farag , Mohamed Abd El wahab Morsy |
| 246 | 1 | 5 | _aتأثير المعاملات الاشعاعية على بعض اصناف الجبن |
| 260 |
_aCairo : _bMohamed Gad Abdelaziz Hammam , _c2005 |
||
| 300 |
_a203p : charts ; _c30cm |
||
| 502 | _aThesis (PH.D.) - Cairo University - Elfayoum Branch - Faculty Of Agriculture - Department Of Dairy | ||
| 520 | _aThe 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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aElectron - beam | |
| 653 | 4 | _aGamma rays | |
| 653 | 4 | _aIrradiation | |
| 653 | 4 | _amicrobiological properties | |
| 653 | 4 | _aRas cheese | |
| 653 | 4 | _aRheological | |
| 653 | 4 | _asensory properties | |
| 653 | 4 | _askimmed milk cheese | |
| 653 | 4 | _aUltrafiltrated | |
| 653 | 4 | _awhite soft cheese | |
| 700 | 0 |
_aMohamed Abdelwahab Morsy , _eSupervisor |
|
| 700 | 0 |
_aMohamed Awad Elbatawy , _eSupervisor |
|
| 700 | 0 |
_aMohamed Diaa Eldin Hamid Farag , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEsam _eRevisor |
||
| 905 |
_aMaher _eCataloger |
||
| 942 |
_2ddc _cTH |
||
| 999 |
_c18069 _d18069 |
||