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العنوان
Effect of Cooking and Storing Methods in Different Utensils on Food Safety, its Nutritive Value and Acceptability =
المؤلف
EL Sayed, Hoda Moustafa Medhat Abd EL Hamied Mohamed.
هيئة الاعداد
باحث / Hoda Moustafa Medhat Abd El-Hamied Mohamed El-Sayed
مشرف / Isis Azer Nawar
مشرف / Ekram Ragab Soliman
مشرف / Laila Abd El-Hady Shekib
الموضوع
Home economics.
تاريخ النشر
2016.
عدد الصفحات
121 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
الزراعية والعلوم البيولوجية (المتنوعة)
تاريخ الإجازة
1/5/2016
مكان الإجازة
جامعة الاسكندريه - كلية الزراعة - الاقتصاد المنزلي
الفهرس
Only 14 pages are availabe for public view

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Abstract

The aim of this research was to estimate the migration of heavy metals as well as vitamins lose in foods cooked in different utensils of different pH media ,and also after storage, for 5 days. Also, find out the level of housewives knowledge and practices regarding cooking utensils.This study included on two parts, the first was designed for the laboratory study, and the second for the field work.