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Comparison of rabbit beef and buffalo meats for functional properties and sausage processing [microform]/ Hanaa Abd El-Fattah Abd El-Aziz.

By:

Abd El-Aziz, Hanaa Abd El-Fattah

Language: English Summary language: Arabic Publication details: 1990.Description: 148,5Leaves : ill. ; 30 cmOther title:

مقارنة الخصائص للسجق المصنع من لحوم الأرانب و البقرى و الجاموسى [Added title page title]

Subject(s):

Dissertation note: Thesis (M.S.)--Cairo University,1990. Abstract: Rabbit meat was evaluated in comparison with beef and buffalo meats. Defatted soymeal (D.S.M.) as a meat substitute, was also analyzed and used as a meat extender. Then fresh sausages (emulsion-type sausages) were prepared, without D.S.M. (all meat

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Microfiche	Main	PDF THESIS S-1343 (Browse shelf(Opens below))	1	Available		T01651

Thesis (M.S.)--Cairo University,1990.

Includes bibliographical references (leaves [134]-148)

Rabbit meat was evaluated in comparison with beef and buffalo meats. Defatted soymeal (D.S.M.) as a meat substitute, was also analyzed and used as a meat extender. Then fresh sausages (emulsion-type sausages) were prepared, without D.S.M. (all meat

Microfiche. Cairo, Egypt : ASUNET, 3microfiches:negative.

Summary in Arabic.

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