Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus (Record no. 46784)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01551cab a2200325Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u193226 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110705s2011 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART MUJFDS V2 No2 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Kebary, K. M. K. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura University Journal of food and dairy sciences, 2011 v. 2 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | جودة الجبن الراس المصنع باستخدام البادئات الحيوية Lactobacillus rhamnosus. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.69-78. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Five ras cheese treatments were made by replacing normal cheese starter with lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and after 1,2,3 and 4 months. Moisture content decreased, while total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty scids. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Varieties. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheesemaking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fatty acids in human nutrition. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Yousef, Iman T. A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Shazly, Hoida A. M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rajab, W. A. A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Food and Dairy Sciences. |
| Related parts | 2011.v.2(2) |
| International Standard Serial Number | 2090-3642 |
| Control subfield | nnas |
| Record control number | u183426 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2011/MUJFDS/211/2/69.pdf">http://nile.enal.sci.eg/EALE/2011/MUJFDS/211/2/69.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.