Viability of Probiotic Bacteria in Karish Cheese During Storage Period by Freezing or Immersing in Vegetable Oils (Record no. 50583)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01755cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u197614 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120103s2005 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 AJARX V50 No3 7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Nemr, Tarek M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of agricultural research, 2005 v. 50 (3) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Viability of Probiotic Bacteria in Karish Cheese During Storage Period by Freezing or Immersing in Vegetable Oils |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | حيوية البكتريا الداعمة حيويا فى الجبن القريش خلال فترة تخزينها باستخدام التجميد والنقع فى مخلوط زيتى فترة طويلة. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P. 57-66. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Viability of probiotic bacteria in Karish Cheese was assessed during storage (6 months) by freezing (-15°C) and immersing in vegetable oils (sunflower and olive 1:1 v/v) at 20-25°C. The anaerobic conditions created by immersing in oil enhanced the viability of bifidobacteria comparing with freezing during storage period. On the other hand, increases of titrable acidity, acetaldehyde and nitrogen progressing were detected in the immersed Karish cheese rather than in frozen cheese. Both storage treatments were acceptable toward organoleptic properties. |
| 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 | Storage. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Probiotics |
| General subdivision | Health aspects. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Frozen foods. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Vegetable Oils. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Agricultural Research. |
| Related parts | 2005.v.50(3) |
| International Standard Serial Number | 0044-250 |
| Control subfield | nnas |
| Record control number | u158486 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2005/AJARX/5005/3/57.pdf">http://nile.enal.sci.eg/EALE/2005/AJARX/5005/3/57.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.