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
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.This item is available to borrow from 2 library branches.
Resource Information
The item 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 represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.
This item is available to borrow from 2 library branches.
- Extent
- xv, 177 leaves
- 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
- 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
- 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
- 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
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/Egg-white-foam--a-thesis-presented-in-partial/wiFiUGPOm74/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/Egg-white-foam--a-thesis-presented-in-partial/wiFiUGPOm74/">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</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/Egg-white-foam--a-thesis-presented-in-partial/wiFiUGPOm74/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/Egg-white-foam--a-thesis-presented-in-partial/wiFiUGPOm74/">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</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
