حضرتْ مستحلبات تتكون من ماء و دهن و لحم باستخدام لحم الفروج و دهن الأغنام ، و قـد اختلفـت
المستحلبات المحضرة فيما بينها بكمية اللحم المستخدمة في الخلطة و نسبة الدهن المضافة؛ و ذلك بهـدف
دراسة تقييم مؤشرات تحديد زمن و درجة الحرارة النهائية و الحرجة لعملية تشكيل مستحلبات اللحوم التي
يجري بموجبها الحصول على مستحلب ثابت باستخدام دهن إلية أغنام العواسي المحلية.
This study was conducted at the laboratories of Food Science Department,
Faculty of Agriculture, Damascus University to assess the indicators
determining the optimum time and final critical temperature required for
forming the meat emulsions.
References used
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Ambrosiadis J. and F. Wirth. 1984. Comminuting of Connective tissue and temperature pattern in manufacture of frankfurter-type sausages. Die Fleischwi-rstch, 8: 945
Anonymus, J. 1981. The poultry frank research and technology compendium. Meat Ind. Aug., 18
The drastically increase in energy demand and the problems resulted from environmental
pollution have led to a serious trend towards energy utilization efficiency improvement through
scientific researches related to renewable energies, particularit
Economic growth and high competition have put a strong pressure on construction companies to improve their productivity and performance. Many studies on performance measurement have been carried out at the project level. Recently, the demand for perf
This study was conducted at AL-buyarat AL-garbya, west Palmyra during
2010/ 2011 and 2011/2012 growing seasons to determine the optimum date and
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sowing dates (15/10 and
Aluminum Alloy 6063 is used widely in extrusion industry for
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Operational research science aims to find the optimal solution
to many problems in various life domains. One of the most famous
is the network analysis. Problem. In this paper we introduce an
effective algorithm with linear time O ( n + k ) within it all network
activities are executed within determined period and with a
minimum cost.