Evaluation development methods used di hamad mohamed (8 risultati)
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 148.
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Evaluation And Development Of Methods Used For Making Soft Cheese | Mohamed Nour El Din Farid Hamad | Taschenbuch | 148 S. | Englisch | 2014 | Scholars' Press | EAN 9783639718300 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbi…eter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In year 1990, The Egyptian Organization for Standardization and Quality Control issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese ap…peared during the past ten years, such as Ghasala cheese . That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of Ghasala Cheese , which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo s milk fat. 148 pp. Englisch.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hamad Mohamed Nour El Din FaridPh.D of Agricultural Sciences (Dairying), Associate Professor, Head of Dairying Department, Manager of Quality Assurance and Accreditation unit, Faculty of Agriculture, D…amietta University, Egypt.In.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 106,74
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Condizione: New. Print on Demand pp. 148 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 109,73
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Condizione: New. PRINT ON DEMAND pp. 148.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -In year 1990, ¿The Egyptian Organization for Standardization and Quality Control¿ issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appe…ared during the past ten years, such as ¿Ghasala cheese¿. That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of ¿Ghasala Cheese¿, which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalös milk fat.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 148 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 67,90
EUR 61,19 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In year 1990, The Egyptian Organization for Standardization and Quality Control issued the Egyptian Standard number 1867, which concerns the soft cheese with vegetable fats, based on these specifications, several kinds of cheese appeare…d during the past ten years, such as Ghasala cheese . That is why it is important to study and control it. So, This study is based on; - We collected six samples of six different small local factories producing this kind of Ghasala Cheese , which is spread in the three Governorates after attending the manufacturing steps in sites of production themselves and taking the samples for analysis, and doing Chemical Composition, Microbiological Analysis, organoleptic properties and the Economical Study. - Choosing the best sample to studying the effect of Homogenization (150 bar) on the characteristics of the cheese. - Studying the effect of heat treatment (85ºC18sec-45ºC) and Homogenization on the characters, Quality and the expiry date of the cheese. - Studying the effect of adding some stabilizers on the chemical, microbiological and organoleptic properties of cheese. - Studying the effect of vegetable fat substituting by buffalo s milk fat.
