استخلاص الدهون من عظام الابقار والاغنام والدجاج وتقويم صفاتها التكنولوجية واستخدامها في تصنيع البيركر == Assessment of Quality Characteristics of Fat Extracted From Cow, Sheep And Chicken Bones And Application In Burger Manufacture
Author name:
هدى فاروق عباس
Supervisor name:
علاء عبد الكريم محسن
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University of Baghdad
Language:
Arabic
University location:
Baghdad
First pages:
31T1700 - p.pdf
Abstract:
The aim of present investigation was utilizing cow, sheep and chicken bones that included both hallow and flat, To produce fat. The extraction rate was increased propotionally with rising temperature and extraction time for both cow and sheep bones. The l
