| 000 | 014770000a22003370004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223025106.0 | ||
| 008 | 071213s2007 ua a 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.2007.En.E | ||
| 100 | 0 | _aEnas Fahmy Ramadan Gazar | |
| 245 | 1 | 4 |
_aThe effect of various processing treatments on thephysical properties of milk and dairy products / _cEnas Fahmy Ramadan Gazar ; Supervised Mohamed Elsayed Metwally , Hoda Mahmod Elzeini , Mostafa , Abdelmoneim |
| 260 |
_aCairo : _bEnas Fahmy Ramadan Gazar , _c2007 |
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| 300 |
_a119P. : _bill ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy | ||
| 520 | _aSince 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 | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _amilk and dairy products | |
| 653 | 4 | _amozzarella cheese | |
| 653 | 4 | _atransglutaminase | |
| 700 | 0 |
_aHoda Mahmod Elzeini , _eSupervisor |
|
| 700 | 0 |
_aMohamed Elsayed Metwally , _eSupervisor |
|
| 700 | 0 |
_aMostafa , Abdelmoneim , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEsam _eRevisor |
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| 905 |
_aSoheir _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c5440 _d5440 |
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