000			01521cab a2200325Ia 45 0
001			u193591
003			SIRSI
008			110720s2011 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART EJAR V89 No1 18
100	1		_aArafa, Fatma A. I.
240	1	0	_aEgyptian journal of agricultural research, 2011 v. 89 (1) _h[electronic resource].
245	1	0	_aEffect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal _h[electronic resource].
246	1	5	_aتأثير خفض نسبة الدهن على الخواص الطبيعية والكيماوية بإستخدام مطحون الشوفان فى باتيه اللحم البقرى.
300			_aP. 227-240.
504			_aIncludes references.
520			_aThis study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss.
546			_aSummary in Arabic.
650		0	_aBeef _xQuality.
650		0	_aBeef _xHealth aspects.
650		0	_aLipids in human nutrition.
650		0	_aOatmeal.
650		0	_aMeat _xMicrobiology.
650		0	_aFatty acids in human nutrition.
700	1		_aEl-Akel, A. T.
773	0		_tEgyptian Journal of Agricultural Research. _g2011.v.89(1) _x0111-2675 _7nnas _wu158585
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2011/EJAR/8911/1/227.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c47089 _d47089