Effect of technological treatments on total pungency, browning and total bacterial count in new genotypes of garlic (Record no. 55161)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01977cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u203829 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120216s2003 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 EJAR V81 No4 19 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hareedy, Lobna A. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of agricultural research, 2003 v. 81 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of technological treatments on total pungency, browning and total bacterial count in new genotypes of garlic |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير المعاملات التكنولوجية على المواد الحريفة والتلون والعد البكتيرى فى عصير بعض السلالات الجديدة من الثوم. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1747-1759. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The possibility of producing new untraditional garlic juice prepared from different newly clonal genotype of Spanish garlic cultivars (Kaha 211,221 and 341) was tried, Environmental adaptation, chemical and physical properties for these new qenotypes as well as specified properties of bulbing and yield quality were considered. Addition of different natural anti-browning agents as Well as retained sulfur compounds were also concerned to prevent browning and preserved pungency. The effect of storage at ambient temperature (25±5°C) for 60 days was investigated Garlic juice (genotype Kaha 211 and 341) had the lowest amount of total acidity when preserved in solution (0.3% cystein + 0.3'% citric acid + 0.1% ascorbic acid) than the other treatments. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Garlic |
| General subdivision | Genetics. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Plate counts (Microbiology). |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Asfour, H. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Atawy, Y. S. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gad, M. R. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Agricultural Research. |
| Related parts | 2003.v.81(4) |
| International Standard Serial Number | 1110-6336 |
| Control subfield | nnas |
| Record control number | u158585 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/EJAR/8103/4/1747.pdf">http://nile.enal.sci.eg/EALE/2003/EJAR/8103/4/1747.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.