Effect of batter formulations on the quality of coated chicken meat products
Dissertant
al-Huti, Fahd Abd al-Aziz Ibrahim
Thesis advisor
Numan, Taha Mahmud
Imarah, Muhammad Muhammad Talat
University
Cairo University
Faculty
Faculty of Veterinary Medicine
University Country
Egypt
Degree
Ph.D.
Degree Date
2011
English Abstract
Battered and breaded food products have long been popular consumer items because batter and breading improves food product appearace and taste characteristics in addition to improvements in nutritional value and a contribution to the pleasure of substantial eating .
However many other problems exist .
Adhesion problems loss of crispness and oil absorption are among the major problems
Main Subjects
American Psychological Association (APA)
al-Huti, Fahd Abd al-Aziz Ibrahim. (2011). Effect of batter formulations on the quality of coated chicken meat products. (Doctoral dissertations Theses and Dissertations Master). Cairo University, Egypt
https://search.emarefa.net/detail/BIM-575674
Modern Language Association (MLA)
al-Huti, Fahd Abd al-Aziz Ibrahim. Effect of batter formulations on the quality of coated chicken meat products. (Doctoral dissertations Theses and Dissertations Master). Cairo University. (2011).
https://search.emarefa.net/detail/BIM-575674
American Medical Association (AMA)
al-Huti, Fahd Abd al-Aziz Ibrahim. (2011). Effect of batter formulations on the quality of coated chicken meat products. (Doctoral dissertations Theses and Dissertations Master). Cairo University, Egypt
https://search.emarefa.net/detail/BIM-575674
Language
English
Data Type
Arab Theses
Record ID
BIM-575674
