| 000 | 01767cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030513.0 | ||
| 008 | 111030s2011 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.06.Ph.D.2011.De.U | ||
| 100 | 0 | _aDeiaa Eldin Abdelmonem Gadelrab Hassanein | |
| 245 | 1 | 0 |
_aUsing novel starters for improving functional properties of fermented dairy products / _cDeiaa Eldin Abdelmonem Gadelrab Hassanein ; Supervised Olfat Sayed Mahmoud Barakat , Moawad Kamel Zahra , Gamal Ahmed Ibrahim |
| 246 | 1 | 5 | _aاستخدام بادئات حديثة لتحسين الخواص الوظيفية للمنتجات اللبنية المتخمرة |
| 260 |
_aCairo : _bDeiaa Eldin Abdelmonem Gadelrab Hassanein , _c2011 |
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| 300 |
_a144 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology | ||
| 520 | _aStarters play an important role in the manufacture of dairy products in terms of impact factor on the organoleptic and technological characteristics of the final product . Lactic acid bacteria ( LAB ) were isolated and characterized by using phenotypic ( cell morphology , Gram staining , physiological and biochemical tests ) and genotypic methods ( PCR ) | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aBiofilm | |
| 653 | 4 | _aDomiati cheese | |
| 653 | 4 | _aStarter cultures | |
| 700 | 0 |
_aGamal Ahmed Mohamed Ibrahim , _eSupervisor |
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| 700 | 0 |
_aMoawad Kamel Zahra , _eSupervisor |
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| 700 | 0 |
_aOlfat Sayed Mahmoud Barakat , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c36069 _d36069 |
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