Evaluation development methods used de hamad mohamed (8 resultados)
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Tapa blanda
Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 104,72
Envío por EUR 3,45Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. pp. 148.
- Tapa blanda
Librería: preigu, Osnabrück, Alemaniapreigu
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 57,95
Envío por EUR 70,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 5 disponibles
Taschenbuch. Condición: 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 | Anbie…ter: preigu.
- Tapa blanda
- Impresión bajo demanda
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 67,90
Envío por EUR 23,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Taschenbuch. Condición: 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 app…eared 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.
- Tapa blanda
- Impresión bajo demanda
Librería: moluna, Greven, Alemaniamoluna
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 55,14
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: 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, Da…mietta University, Egypt.In.
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Tapa blanda
- Impresión bajo demanda
Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 106,74
Envío por EUR 7,60Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: 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.
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Tapa blanda
- Impresión bajo demanda
Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 109,73
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. PRINT ON DEMAND pp. 148.
- Tapa blanda
- Impresión bajo demanda
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 67,90
Envío por EUR 60,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Taschenbuch. Condición: 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 appea…red 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.
- Tapa blanda
- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 67,90
Envío por EUR 61,19Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Taschenbuch. Condición: 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 appeared… 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.
