Sensorical quality of potato fingers fried in different reheated oils and fats (Record no. 59010)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01836cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u209429 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120530s2003 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 MJAR V28 No4 9 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Sayed, Samiha M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Minufiya journal of agricultural research, 2003 v. 28 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Sensorical quality of potato fingers fried in different reheated oils and fats |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الجودة الحسية لأصابع بطاطس تم تحميرها فى زيوت ودهون معادة التسخين. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1177-1191. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Potato fingers (French fries) were deep-fried in each of palm oil (P.O.); corn oil (C.O.); sunflower oil (S.O.) and butter fat "Ghee" (B.F.). Moreover, fingers were deep-fried in fiVe blends of the aforementioned oils and fats as follows: Blend 1 (1 P.O. : 2 C.O. : 3 S.O. : 4 B.F.).; Blend 2. (4 P.O. : 3 C.O. : 3 S.O. : 1 B.F.); Blend 3 (2 P.O. : 1 C.O. : 3 S.O. : 4 B.F.); Blend 4 (3 P.O.: 4 C.O. : 1 S.O. : 2 B.F.) and blendS (1 P.O. : 2 C.O. : 4 S.O. : 3 B.F.). Oils and blends were continuously heated at 180°C for 8 hours. Potato fingers were fried for 10 minutes and the last batch/Frying hour was organoleptically evaluated. Data of sensory evaluation were statistically analyzed by ANOVA for factorial experiment with three factors (Reheating time, type of oil or blend and organoleptic property). |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | French fries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Oils and fats. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | frying oil. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Minufiya Journal of Agricultural Research. |
| Related parts | 2003. v.28(4) |
| International Standard Serial Number | 1110-0265 |
| Control subfield | nnas |
| Record control number | u158151 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/MJAR/2803/4/1177.pdf">http://nile.enal.sci.eg/EALE/2003/MJAR/2803/4/1177.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.