The Resource Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand, Arwa Saleh Altalhi

Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand, Arwa Saleh Altalhi

Label
Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand
Title
Egg white foam
Title remainder
a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand
Statement of responsibility
Arwa Saleh Altalhi
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Cataloging source
PU
http://library.link/vocab/creatorName
Altalhi, Arwa Saleh
Degree
M. Food Tech.
Dewey number
637.5
Dissertation year
2013
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Massey University
http://library.link/vocab/subjectName
  • Eggs
  • Egg processing
Label
Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand, Arwa Saleh Altalhi
Instantiates
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
ch. 1. Introduction -- ch. 2. Literature review -- ch. 3. Formation and properties of egg white foams prepared by using a standard mix beater -- ch. 4. Formation and characterisation of egg white foams produced by sparging method using a whipped cream dispenser -- ch. 5. Microwave cooking of egg white foam -- ch. 6. Microbial stability of egg white liquid -- ch. 7. Overall conclusions and recommendations
Control code
15380083
Dimensions
30 cm
Extent
xv, 177 leaves
Governing access note
Embargoed until 30 September 2016
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand, Arwa Saleh Altalhi
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
ch. 1. Introduction -- ch. 2. Literature review -- ch. 3. Formation and properties of egg white foams prepared by using a standard mix beater -- ch. 4. Formation and characterisation of egg white foams produced by sparging method using a whipped cream dispenser -- ch. 5. Microwave cooking of egg white foam -- ch. 6. Microbial stability of egg white liquid -- ch. 7. Overall conclusions and recommendations
Control code
15380083
Dimensions
30 cm
Extent
xv, 177 leaves
Governing access note
Embargoed until 30 September 2016
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

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      -40.385340 175.617349
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