Author: Abd El-hady, Fatma El-Zhraa Abd El-Fattah./ Title: Effect of different cooking processes on chemical and microbiological characteristics of some meat” /

Search In this Thesis

العنوان

Effect of different cooking processes on chemical and microbiological characteristics of some meat” /

المؤلف

Abd El-hady, Fatma El-Zhraa Abd El-Fattah.

هيئة الاعداد

باحث / فاطمة الزهراء عبد الفتاح عبد الهادى

مشرف / موسى عبدة محمد سالم

مشرف / دداليا فتحى خاطر

مشرف / لا يوجد

الموضوع

Food Science and Technology.

تاريخ النشر

2015.

عدد الصفحات

p 163. :

اللغة

الإنجليزية

الدرجة

ماجستير

التخصص

علوم وتكنولوجيا الأغذية

تاريخ الإجازة

17/8/2015

مكان الإجازة

جامعة طنطا - كلية الزراعة - Food Science and Technology

الفهرس

Only 14 pages are availabe for public view

from

Abstract

Beef and lamb meats are considered as an alternative product for its good nutritional characteristics. The objective of this study was to investigate the effect of different cooking processes on chemical composition, physical characteristic a microbiological characteristics of beef and lamb meats.Samples of thigh muscles of beef and lamb meat were purchased as soon as possible after coming from slaughter house from Tanta, Egypt.