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Technological and chemical studies on salting and smoking of some fish [microform]/ Ahmed Zakar Hassab Alla.

By:

Hassab Alla,Ahmed Zakar

Publication details: 1997.Description: 110,4Leaves: ill.; 30 cmOther title:

دراسات تكنولوجية و كيماوية على تمليح و تدخين بعض الأسماك [Added title page title]

Subject(s):

Dissertation note: Thesis (M.S.)--Zagazig University,1997. Abstract: This work was carried out to study the preservability of common carp fish by smoking process (cold and hot-smoke). Also, raw and smoked fish samples were evaluated chemically, microbiologically and organoleptically immediately after proc

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Microfiche	Main	THESIS S-9306 (Browse shelf(Opens below))	1	Available		28716-1001

Thesis (M.S.)--Zagazig University,1997.

Includes bibliographical references (leaves 92-110)

This work was carried out to study the preservability of common carp fish by smoking process (cold and hot-smoke). Also, raw and smoked fish samples were evaluated chemically, microbiologically and organoleptically immediately after proc

Microfiche. Cairo,Egypt: ASUNET, 2 microfiches:negative.

Summary in Arabic.

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