Partial replacement of sodium chloride by spicy flavoured or low sodium salts in feta cheese (Record no. 57963)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02130cab a2200325Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u208140 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110911s2003 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 AUJAS V11 NO1 20 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Rafee, S. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Arab universities journal of agricultural sciences, 2003 v. 11 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Partial replacement of sodium chloride by spicy flavoured or low sodium salts in feta cheese |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | استبدل جزئى لملح كلوريد الصوديم فى جبن الفيتا بملح بنكهات التوابل أو منخفض الصوديم. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.261-274. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Feta cheese was made by using 3% sodium chloride as a control then sodium chloride replaced by spicy flavoured and/or low sodium salts, i.e. (garlic, celery, cardia and Lemon) with two ratios 1: 1 and 2:1 respectively. The chemical composition of all the treatments when fresh was not affected with the kind. of salt or replacing ratio. Soluble nitrogen, soluble tyrosine soluble tryptophan and TVFA were increased during the storage period, the rate ofincreasing was higher in case ofusing garlic and celery salts. Cheeses made by using lemon and cardia salts bad low shelf life (4 weeks) compared with using garlic or celery (8 weeks). Garlic and celery spiced cheeses had better texture than the others. Garlic and celery cheese were found to have the best taste. The colour of control cheese, and cheese with garlic and celery were similar. Cardia salt gave bitter taste when replaced with sodium chloride 1:1. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Feta cheese. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Processing. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sodium salts. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Spices. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Flavour. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Gawad, Mona A. M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | EL-Sabie, Walaa B. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Arab Universities Journal of Agricultural Science. |
| Related parts | 2003.v.11(1) |
| International Standard Serial Number | 1110-2675 |
| Control subfield | nnas |
| Record control number | u118374 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/AUJAS/1103/1/261.pdf">http://nile.enal.sci.eg/EALE/2003/AUJAS/1103/1/261.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.