| 000 | 017160000a22003370004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223030018.0 | ||
| 008 | 061210s2006 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GICUC _beng _cEG-GICUC |
||
| 041 | 0 | _aEng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.07.09.M.Sc.2006.Ma.U. | ||
| 100 | 0 | _aMai Mohamed Nassef Mohamed Elkordy | |
| 245 | 1 | 0 |
_aUtilization of silver carp in production of semi - fried fish patties / _cMai Mohamed Nassef Mohamed Elkordy ; Supervised Salwa Bayomy Elmagoli , Mohamed Mohamed Ahmed Alnikeety , Mohamed Abd El hafiz Abd El salam |
| 246 | 1 | 5 | _aالاستفادة من سمك المبروك الفضى فى انتاج اقراص سمك نصف مقلية |
| 260 |
_aCairo : _bMai Mohamed Nassef Mohamed Elkordy , _c2006 |
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| 300 |
_a171P : _bcharts ; _c25cm |
||
| 502 | _aThesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology | ||
| 520 | _aFish patties was prepared from minced silver carp fish with different extenders , ie defatted soybean flour , rice flour and mashed potato and control sample without extender The raw and semi - fried patties were stored at - 18oC for 6 months to evaluate the effect of substitution and semi - frying process on keeping quality of prepared patties | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _asemi - fried fish | |
| 653 | 4 | _asilver carp | |
| 700 | 0 |
_aMohamed Abd El hafiz Abd El salam , _eSupervisor |
|
| 700 | 0 |
_aMohamed Mohamed Ahmed Alnikeety , _eSupervisor |
|
| 700 | 0 |
_aSalwa Bayomy Elmagoli , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aAmira _eCataloger |
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| 905 |
_aEsam _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c25534 _d25534 |
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