| 000 | 020230000a22003370004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223030004.0 | ||
| 008 | 060917s2006 ua a 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.2006.Mo.E. | ||
| 100 | 0 | _aMohamed Emad Eldeen Abdelaziz | |
| 245 | 1 | 0 |
_aEffect of Some Cryoprotectant Agents on Physicochemical Properties of Frozen Stored Bolti Tilapia nilotica Fish Fillets / _cMohamed Emad Eldeen Abdelaziz ; Suppervised Abd El Rahman Mohamed , Salah Hussein AbouRaya |
| 246 | 1 | 5 | _aتاثير حاميات التبريد على الخواص الطبيعية الكيميائية لشرائح سمك البلطى المخزن بالتجميد |
| 260 |
_aCairo : _bMohamed Emad Eldeen Abdelaziz , _c2006 |
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| 300 |
_a198P : _bill ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology | ||
| 520 | _aFish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy bodyThere are many methods available for processing and preserving of fresh fish including canning , chilling , freezing and saltingFreezing is a widely used and highly effective means for long - term preservation of muscle system , since deteriorative biochemical changes are slowed down and inactivation of microbiological activity occursHowever , freeze - induced protein denaturation and related functionality losses are commonly observed in frozen muscle | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aCryoprotectant | |
| 653 | 4 | _aHydropobicity | |
| 653 | 4 | _aPhysicochemical changes | |
| 700 | 0 |
_aAbdELRahman Mohamed , _eSupervisor |
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| 700 | 0 |
_aSalah Hussein AbouRaya , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEsam _eRevisor |
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| 905 |
_aFayza _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c25001 _d25001 |
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