الزراعة اليوم
اهلا وسهلا اخى واختى فى منتداكم منتدى الزراعة اليوم مهندس محمد فؤاد محمد يرحب بكم ويتمنى لكم قضاء وقت مفيد
ويسعدنى مشركتك وابداء رايك ومناقشاتك للوصول الى الافضل
وادعوك للتسجيل فى منتداك فانت صاحب هذا المنتدى الحقبقى وانا ضيفك لسنا الوحيدون ولكن متخصصون ومتميزون بفضل الله (وما بكم من نعمة فمن الله )**نحن طلاب علم مهما بلغنا من الدرجات

كل ماهو جديد فى عالم الزراعة

للاعلان على منتدى الزراعة اليوم الاتصال 01110300712
الاعلان فى الزراعة اليوم 01110300712
الاعلان على الزراعة اليوم 01110300712
الاعلان على الزراعة اليوم 01110300712
الاعلان على الزراعة اليوم 01110300712
بحـث
 
 

نتائج البحث
 


Rechercher بحث متقدم

التبادل الاعلاني
احداث منتدى مجاني
احصائيات
هذا المنتدى يتوفر على 4491 عُضو.
آخر عُضو مُسجل هو محمود الشاهين فمرحباً به.

أعضاؤنا قدموا 37866 مساهمة في هذا المنتدى في 35884 موضوع
المتواجدون الآن ؟
ككل هناك 2 عُضو متصل حالياً :: 0 عضو مُسجل, 0 عُضو مُختفي و 2 زائر

لا أحد

[ مُعاينة اللائحة بأكملها ]


أكبر عدد للأعضاء المتواجدين في هذا المنتدى في نفس الوقت كان 64 بتاريخ الخميس ديسمبر 05, 2013 7:07 pm
تسجيل صفحاتك المفضلة في مواقع خارجية
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قم بحفض و مشاطرة الرابط الزراعة اليوم على موقع حفض الصفحات

قم بحفض و مشاطرة الرابط الزراعة اليوم على موقع حفض الصفحات


أهلا وسهلا بك زائرنا الكريم, أنت لم تقم بتسجيل الدخول بعد! يشرفنا أن تقوم بالدخول أو التسجيل إذا رغبت بالمشاركة في المنتدى

مكتبة تكنولوجيا الالبان

استعرض الموضوع السابق استعرض الموضوع التالي اذهب الى الأسفل  رسالة [صفحة 1 من اصل 1]

1 مكتبة تكنولوجيا الالبان في الأحد أبريل 04, 2010 10:23 pm

FOOD FORTIFICATION TECHNOLOGY


:salam:
التدعيم فى الاغذية له اهمية تكنولوجية وغذائية عاليه حيث يقدر على تحسين الصفات الجودة والغذائية للمنتج واليكم الكتاب التالى عن التدعيم ارجو ان يعجبكم

http://www.fao.org/docrep/W2840E/W2840E00.htm#Contents

http://img260.imageshack.us/img260/1771/w2840ejl3.jpg


:كتاب رائع صراحة على الرغم من أن أسمة يشير انة للأنتاج فى الريف و لكن الكتاب يتناقش بأسلوب علمى فى الموضوعات التالية

1. Introduction
2. Milk as a food
3. The composition of milk
3.1 Genetic factors
3.1.1 Breed and individuality of the cow
3.2 Environmental factors
3.2.1 Interval between milkings
3.2.2 Stage of lactation
3.2.3 Age and health
3.2.4 Feeding regime
3.2.5 Completeness of milking
4. Milk chemistry
4.1 Physical status of milk
4.1.1 Ionic solutions
4.1.2 Molecular solutions
4.1.3 Colloids
4.1.4 Emulsions
4.1.5 Dispersions
4.2 pH and acidity
4.2.1 Buffer solutions
4.3 Milk constituents
4.3.1 Fat
4.3.2 Proteins
4.3.3 Carbohydrates
4.3.4 Minor milk constituents
5. Microbiology
5.1 Bacteria
5.1.1 Bacterial growth
5.1.2 Factors affecting bacterial growth
5.1.3 Bacteria in milk
5.2 Moulds
5.3 Yeasts
5.4 Viruses
5.5 Milk microbiology
5.5.1 Pasteurisation
5.5.2 Sterilisation
5.6 Microbiology of butter
5.6.1 Sources of contamination
5.6.2 Control of micro-organisms in butter
6. Clean milk production
6.1 Sources of contamination
6.1.1 The interior of the udder
6.1.2 The cow as a source of pathogens
6.1.3 Milking utensils
6.1.4 Miscellaneous sources of bacteria in milk
6.2 Cooling milk
7. Milk reception, dairy accounting and record keeping
7.1 Reception
7.1.1 Quality
7.1.2 Quantity
7.1.3 Composition of milk
7.1.4 Adulteration of milk
7.2. Dairy accounting and record keeping
7.2.1 Milk quantity and quality
7.2.2 Processing records
7.2.3 Records of product quality and sales
7.2.4 Suggested formats for records of milk intake, payment
and utilisation
8. Milk processing
8.1 Milk separation
8.1.1 Gravity separation
8.1.2 Centrifugal separation
8.1.3 Hand separator
8.1.4 Separator maintenance
8.1.5 Calculations
8.1.6 Standardisation of milk and cream
8.2 Buttermaking with fresh milk or cream
8.2.1 Buttermaking theory
8.2.2 Theory of the mechanism of churning
8.2.3 Churn preparation
8.2.4 Churning temperature
8.2.5 Washing the butter
8.2.6 Salting, working and packing the butter
8.2.7 Washing the churn and buttermaking equipment after use
8.2.8 Overrun and produce in buttermaking
8.2.9 Butter quality
8.3 Buttermaking with sour whole milk
8.3.1 Buttermaking
8.4 Ghee, butter oil and dry butterfat
8.5 Cheesemaking using fresh milk
8.5.1 Rennet coagulation theory
8.5.2 Cheese varieties
8.5.3 Cheese yield
8.6 Cheesemaking with sour skim milk
8.7 Milk fermentations
8.7.1 Fermented milks
8.7.2 Concentrated fermented milk
9. Cleaning, sanitising and sterilising dairy equipment
9.1 Dairy water supplies
9.1.1 Bacteriological quality
9.1.2 Chemical quality
9.1.3 Water softeners
9.2 Chemicals used for cleaning
9.2.1 Sterilisers
9.3 Cleaning procedure
10. Sampling and analysis of milk, milk products and water
10.1 Sampling
10.2 Milk pH
10.2.1 Measuring pH using indicator
10.2.2 Electrometric measurement of pH
10.3 Titratable acidity test
10.3.1 Using N/10 sodium hydroxide
10.3.2 Using N/9 sodium hydroxide (milk)
10.3.3 Using N/9 sodium hydroxide (cream)
10.4 Alcohol
10.5 Clot-on-boiling test
10.6 Fat determination
10.6.1 Milk
10.6.2 Skim milk, buttermilk and whey
10.6.3 Cream
10.6.4 Cheese
10.7 Specific gravity of milk
10.8 Total solids (TS) in milk
10.8.1 Lactometer method
10.8.2 Oven-drying method
10.9 Formaldehyde in milk
10.10 Methylene blue reduction test
10.11 Resazurin 10-minute test
10.12 Sediment or visible dirt test
10.13 Moisture content of butter
10.14 Salt content of butter
10.15 Protein content of milk by formaldehyde titration
10.16 Estimation of hardness in water
10.16.1 Temporary hardness
10.16.2 Permanent hardness
10.16.3 Water-testing tablets
11. Dairy building design and construction
11.1 Site selection
11.1.1 Water supply
11.1.2 Land
11.1.3 Other buildings
11.1.4 Proximity to the road
11.1.5 Effluent disposal
11.2 Type of building
11.2.1 Construction materials
11.3 Arrangement and installation of equipment
11.3.1 Arrangement

لو نظرت الى المحتوى تجد انة محتوى رائع فى عدد قليل من الصفحات فى ذكر بأيجاز و لكن معلومات كاملة بمعنى أنة يصلح ليكون ملخص سريع و كامل لمن اراد ان يراجع معلوماتة أو يضيق لها بدون الخوض فى تفاصيل كثيرة
عدد صفحات الكتاب 123 صفحة بالأنجليزية
رابط الكتاب
http://www.ilri.org/html/trainingMat/Manual.pdf
و شكراgrin: المصدر: منظمة الفاو منظمة الاغذية والزراعة بالامم المتحدة:grin:الفيتامينات لها اهمية حيويه فى الجسم للانسان وقد اعجبنى ذلك الكتاب واتمنى ان يعجبكم وتستفيدوا منه وهو اجزاء على هيئة pdf وكذلك مرجع جيد للبحث وبلغة انجليزية ممتازه وسهلة وقد ادرجت فى سابق موضوع الفيتامينات فيعتبر اكمال لذلك الموضوع ولكن فى صورة مرجع انجليزى وهو الصورة المتعارف عليها





http://up2.arabsh.com/072/40a9079.jpg


واليك رابط :

~¤ô¦¦§¦¦ô¤~ التحميل ~¤ô¦¦§¦¦ô¤~

http://up.9q9q.net/up/index.php?f=PrMlhgPOKالاضافات الغذائية بعض الدول ما يحرم بعض الاضافات للاغذية و بعضها يضع المعايير الخاصة لذلك حتى يحافظ على سلامة المستهلك


الكتاب للتحميل

http://www.m5zn.com/Download-7.php?name=ec181c4154.pdf


وكتاب COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS اخر فى الموقع

http://www.fao.org/DOCREP/X3860E/X3860E00.HTM

http://www.foodstandards.gov.au/_srcfiles/croppedfood%20additive%20cover2b.jp g

http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/images/introduction.gifتيب رائع لتصنيع الجبن بالطرق التقليدية كما كنا نتعلمها بالكلية و ليس الطريقة الصناعية المطبقة بالمصانع و بة بعض الوصفات لبعض انواع الجبن التقليدى الكتيب حوالى 50 صفحة به جزأ على الأساس العلمى ورائع.
رابط الكتيب
http://www.ilri.org/html/trainingMat/Cheese.pdf
و محتوى الكتاب كالتالى

List of figures
Preface
Acknowledgements
Introduction
Milk composition
Clean milk production
Cheese and cheesemaking
Cheesemaking
Milk coagulants
Whey utilisation
Cheesemaking in Africa
Cheesemaking recipes
Ayib
Wara, Woagachi
White cheese
Other cheese varieties
Lactic curd cheese
Halloumi
Gybna beyda
Scamorza
Cheddar
Mysost
Useful references

و هناك بالموقع الأساسى نفسة مجموعة من الكتب أو الموضوعات مابين الألبان و الأنتاج الحيوانى فى الرابط التالى
http://www.ilri.org/home.asp?CCID=68&SID=74
و شكرا
يارب تعجبكوا لو عجابتكوا أدعولى لأن أمتحناتى يوم السبت و ربنا يستر أخر تيرم بقى و لو معجابتكوش بلاش تدعوا عليا
و شكرا على مروركمhttp://i69.photobucket.com/albums/i65/smartchemist/2006-10-09_052745.jpg


http://www.who.int/water_sanitation_health/dwq/GDWQ2004web.pdf

http://ec1.images-amazon.com/images/I/41PH46E1BNL.jpg (http://www.amazon.com/exec/obidos/ASIN/0824746961/ebooksclub-20/)
http://rapidshare.com/files/41509456/FE4th.rar (http://rapidshare.com/files/41509456/FE4th.rar)




http://ec1.images-amazon.com/images/I/4158XSBZVTL.jpg (http://www.amazon.com/exec/obidos/ASIN/084932646X/ebooksclub-20/)
http://mihd.net/37og1i (http://mihd.net/37og1i)

http://ec1.images-amazon.com/images/I/41BTM7A06ZL.jpg (http://www.amazon.com/exec/obidos/ASIN/0824797884/ebooksclub-20/)
http://mihd.net/wai7x0 (http://mihd.net/wai7x0)تهتم منظمة الفاو او منظمة الاغذية والزراعة بصحة المستهلك للغذاء وتصدر تقارير وكتيبات تحتوى على اسا كل مادة وتعريفها وكذلك اهم استخدامتها فى الاغذيةوالزراعة واليكم الكتيب التالى بعنوان المدعمات الحيوية فى الاغذية يحتوى على (الخواص الصحية والغذائية للبروبيوتك فى اللبن البودر مع بكتريا حمض الاكتيك ):
تعريف البروبيوتك
تاريخ البروبيوتك فى الاغذية
البروبيوتك المستخدمه بواسطة الانسان
تقسيم البروبيوتك
الامان للبروبيوتك
منتجات المحتوية على البروبيوتك
الحسابات والتوصيات
المراجع

الكتيب للتحميل

http://www.m5zn.com/Download-7.php?name=13a579b002.pdf (http://www.m5zn.com/Download-7.php?name=13a579b002.pdf)تقرير المنظمة الفاو 2006 عن تقدير المدعمات الحيوية فى الغذاء

للتحميل فى صورة PDF هام

http://www.m5zn.com/Download-7.php?name=e8e7a5542c.pdf (http://www.m5zn.com/Download-7.php?name=e8e7a5542c.pdf)http://ec1.images-amazon.com/images/I/41PKGNGHJEL.jpg (http://www.amazon.com/exec/obidos/ASIN/0849312248/ebooksclub-20/)
http://mihd.net/oy9u7i (http://mihd.net/oy9u7i)
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http://rapidshare.com/files/11841503/DETALINFO.rar (http://rapidshare.com/files/11841503/DETALINFO.rar)
pass: tFDETALINFO.rar
http://ec1.images-amazon.com/images/I/41R1QZS12WL.jpg (http://www.amazon.com/exec/obidos/ASIN/1587160293/ebooksclub-20/)
http://rapidshare.com/files/49711712/Halal_Food_Production.pdf (http://rapidshare.com/files/49711712/Halal_Food_Production.pdf)

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.كتاب راااااااااااائع وبسيط فيه كل مكونات الاغذية وتقسيمتها واهميتها



http://www.drmirkin.com/goodfood/index.html (http://www.drmirkin.com/goodfood/index.html)


http://www.m5zn.com/uploads/6f2c354fd6.jpg




المحتوى





Introduction (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/introduction.html)

Why You Need Food (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/whyYouNeedFood.html)


Energy (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/energy.html)

Protein (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/protein.html)

Fat (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/fat.html)

Carbohydrates (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/carbohydrates.html)

Fiber (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/fiber.html)

Vitamins (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/vitamin.html)

Minerals (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/minerals.html)

Phytochemicals (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/phytochemicals.html)
Food Lists (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/howtoUsefoodlist.html)


Vegetables (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/foodlist.html)

Fruits (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/fruits.html)

Whole Grains (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/wholegrains.html)

Beans (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/beans.html)

Nuts and Seeds (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/nuts.html)

Soy Products (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/soys_products.html)

Seafood (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/seafoods.html)

Dairy Products (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/dairy_products.html)

Herbs & Spices (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/herbs_spice_and_seasionings.html)
Special Situations (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/special_situations.html)


Diabetics (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/special_situations.html)

Heart Health (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/hearts_problems.html)

Overweight (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/overweights.html)

Children (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/children.html)

Seniors (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/seniors.html)

Athletes (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/athletes_and_active_teens.html)

Pregnant (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/pregnants.html)

Too Thin (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/wants_to_gain_weights.html)

Restaurants (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/eat_in_restaurant_often.html)

Too Busy (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/just_to_busy_in_healthy_eatings.htm l)
Using Whole Grains (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/using_whole_grains.html)

Recipes (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/recipes.html)


Spice Blends (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/spice_blends.html)

Main Dishes (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/main_dishes.html)

Soups (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/soup_stews.html)

Salads (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/salads.html)

Desserts & Snacks (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/deserts_snacks_condiments.html)
References (file:///C:/Documents%20and%20Settings/SCORPIONE/Desktop/references.html)




اتمنى يعجبكم








http://www.m5zn.com/uploads/d4efac488b.jpghttp://images.amazon.com/images/P/0849315433.01._SCLZZZZZZZ_.jpg




http://mihd.net/1.852/Nutrition_Handbook_for_Food_Process ors_0849315433.rar.htmlhttp://ec1.images-amazon.com/images/I/41T1W4GVCRL.jpg (http://www.amazon.com/exec/obidos/ASIN/0849326648/ebooksclub-20/)



http://rapidshare.com/files/22485224/810.Advanced_Nutrition_Micronutrien ts.zip (http://rapidshare.com/files/22485224/810.Advanced_Nutrition_Micronutrien ts.zip)

معاينة صفحة البيانات الشخصي للعضو

2 رد: مكتبة تكنولوجيا الالبان في الأحد أبريل 04, 2010 10:28 pm

رااااااااااااائع لكم يا اخوانى الكرام المناقشة اكيد حتفيد البقية من الاعضاء فى كيفية البحث والتزود بالكتب والمجلات العلمية

اليكم الموقع التالى به مجموعه من المجلات والابحاث الخاصة باقسام الزراعة

http://ss.jircas.affrc.go.jp/english/publication/jarq/37-3/37-3-04.htmlانا أحب اشارك كمان
كتاب عن

Guidelines for slaughtering, meat cutting and further processing
كتاب رائع فعلا لمن يهتمون بمجال اللحوم

http://www.fao.org/DOCREP/004/T0279E/T0279E00.jpg


محتويات الكتاب

INTRODUCTION (http://www.fao.org/DOCREP/004/T0279E/T0279E01.htm#ch1)

GENERAL HYGIENE RULES FOR FACILITIES, EQUIPMENT AND PERSONNEL IN THE MEAT INDUSTRIES (http://www.fao.org/DOCREP/004/T0279E/T0279E02.htm#ch2)

Facilities (http://www.fao.org/DOCREP/004/T0279E/T0279E02.htm#ch2.1)

Equipment (http://www.fao.org/DOCREP/004/T0279E/T0279E02.htm#ch2.2)

Personnel hygiene (http://www.fao.org/DOCREP/004/T0279E/T0279E02.htm#ch2.3)

Routine cleaning of rooms and equipment (http://www.fao.org/DOCREP/004/T0279E/T0279E02.htm#ch2.4)

GENERAL HYGIENE PRINCIPLES FOR MEAT HANDLING (http://www.fao.org/DOCREP/004/T0279E/T0279E03.htm#ch3)

Effect of bacterial growth on the shelf-life of meat and meat products (http://www.fao.org/DOCREP/004/T0279E/T0279E03.htm#ch3.1)

Effect of contamination on sensoric properties of meat and meat products (http://www.fao.org/DOCREP/004/T0279E/T0279E03.htm#ch3.2)

Food poisoning (http://www.fao.org/DOCREP/004/T0279E/T0279E03.htm#ch3.3)

TECHNIQUES AND HYGIENE PRACTICES IN SLAUGHTERING AND MEAT HANDLING (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4)

Equipment (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.1)

Treatment of livestock before slaughter and its impact on meat quality (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.2)

Stunning and bleeding of slaughter animals (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.3)

Scalding and dehairing of pigs (using simple equipment) (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.4)

Skinning of cattle and small ruminants (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.5)

Evisceration (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.6)

Splitting, washing and dressing of carcasses (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.7)

Refrigeration, handling and transport of carcasses and meat (http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm#ch4.Cool

MEAT CUTTING AND UTILIZATION OF MEAT CUTS (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5)

Variations in the sensoric quality of meat (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.1)

Equipment for the meat-cutting operation (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.2)

Beef cutting (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.3)

Pork cutting (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.4)

Lamb cutting (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.5)

Hygiene rules for marketing chilled meat cuts (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.6)

Cooking methods for different meat cuts (http://www.fao.org/DOCREP/004/T0279E/T0279E05.htm#ch5.7)

MEAT AS RAW MATERIAL, NON-MEAT INGREDIENTS AND BASIC TECHNIQUES IN FURTHER PROCESSING OF MEAT (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6)

Types of animal tissue suitable for meat processing (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.1)

Simple standards of different qualities of meat used as raw material for different product qualities (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.2)

Salt, curing agents, common spices, additives and natural smoke (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.3)

Principles of heat treatment for non-sterilized products (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.4)

Raw or cooked meat products fabricated from entire meat pieces (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.5)

Meat products fabricated from comminuted meat, fat and offal (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.6)

Meat extenders (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.7)

Casings (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.Cool

Hamburger-type products (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.9)

Dry sausages (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.10)

Cooked sausages (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.11)

Simple canning (http://www.fao.org/DOCREP/004/T0279E/T0279E06.htm#ch6.12)
الرابط
http://www.fao.org/DOCREP/004/T0279E/T0279E00.HTM

كتاب اخر عن تعليب الأسماك من مكتبة الفاو
Fish Canning



المحتوى
1. CANNING PRINCIPLES (http://www.fao.org/DOCREP/003/R6918E/R6918E02.HTM)

1.1 Introduction to Canning (http://www.fao.org/DOCREP/003/R6918E/R6918E02.htm#1.1%20Introduction%20t o%20Canning)
1.2 Selection of Thermal Processing Conditions (http://www.fao.org/DOCREP/003/R6918E/R6918E02.htm#1.2%20Selection%20of%2 0Thermal%20Processing%20Conditions)
1.3 Heat Resistance of Bacterial Spores (http://www.fao.org/DOCREP/003/R6918E/R6918E02.htm#1.3%20Heat%20Resistanc e%20of%20Bacterial%20Spores)
1.4 Lethality of Heat During Heating and Cooling (http://www.fao.org/DOCREP/003/R6918E/R6918E02.htm#1.4%20Lethality%20of%2 0Heat%20During%20Heating%20and%20Co oling)
1.5 Calculating Fo Values (http://www.fao.org/DOCREP/003/R6918E/R6918E02.htm#1.5%20Calculating%20Fo %20Values)
2. RAW MATERIALS (http://www.fao.org/DOCREP/003/R6918E/R6918E03.HTM)

2.1 Fish and Other Marine Foods (http://www.fao.org/DOCREP/003/R6918E/R6918E03.htm#2.1%20Fish%20and%20Oth er%20Marine%20Foods)
2.2 Fish Handling (http://www.fao.org/DOCREP/003/R6918E/R6918E03.htm#2.2%20fish%20handling)
2.3 Ingredients and Additives (http://www.fao.org/DOCREP/003/R6918E/R6918E03.htm#2.3%20Ingredients%20an d%20Additives)
2.4 Packaging Materials (http://www.fao.org/DOCREP/003/R6918E/R6918E03.htm#2.4%20Packaging%20Mate rials)
3. PRODUCTS (http://www.fao.org/DOCREP/003/R6918E/R6918E04.HTM)

3.1 General (http://www.fao.org/DOCREP/003/R6918E/R6918E04.htm#3.1%20General)
3.2 Standardization and Product Requirements (http://www.fao.org/DOCREP/003/R6918E/R6918E04.htm#3.2%20Standardization% 20and%20Product%20Requirements)
4. PROCESSING (http://www.fao.org/DOCREP/003/R6918E/R6918E05.HTM)

4.1 Technological Processes (http://www.fao.org/DOCREP/003/R6918E/R6918E05.htm#4.1%20Technological%20 Processes)
4.2 Processing Operations (http://www.fao.org/DOCREP/003/R6918E/R6918E05.htm#4.2%20Processing%20Ope rations)
5. PROCESSING EQUIPMENT (http://www.fao.org/DOCREP/003/R6918E/R6918E06.HTM)

5.1 General Canning Equipment (http://www.fao.org/DOCREP/003/R6918E/R6918E06.htm#5.1%20General%20Cannin g%20Equipment)
5.2 Equipment for Canning Tuna (http://www.fao.org/DOCREP/003/R6918E/R6918E06.htm#5.2%20Equipment%20for% 20Canning%20Tuna)
5.3 Equipment for Canning Sardines (http://www.fao.org/DOCREP/003/R6918E/R6918E06.htm#5.3%20Equipment%20for% 20Canning%20Sardines)
5.4 Equipment for Canning Fish Paste Products (http://www.fao.org/DOCREP/003/R6918E/R6918E06.htm#5.4%20Equipment%20for% 20Canning%20Fish%20Paste%20Products )
6. BY-PRODUCTS (http://www.fao.org/DOCREP/003/R6918E/R6918E07.HTM)
7. PACKAGING AND STORAGE (http://www.fao.org/DOCREP/003/R6918E/R6918E08.HTM)

7.1 Packaging (http://www.fao.org/DOCREP/003/R6918E/R6918E08.htm#7.1%20Packaging)
7.2 Storage (http://www.fao.org/DOCREP/003/R6918E/R6918E08.htm#7.2%20Storage)
8 .SERVICES AND LABOUR (http://www.fao.org/DOCREP/003/R6918E/R6918E09.HTM)

8.1 Requirements for Water and Energy (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.1%20Requirements%20f or%20Water%20and%20Energy)
8.2 Requirements for Material Handling Equipment (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.2%20Requirements.%20 for%20Material%20Handling%20Equipme nt)
8.3 Quality Control Facilities (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.3%20Quality%20Contro l%20Facilities)
8.4 Other Services (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.4%20Other%20Services )
8.5 Maintenance (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.5%20Maintenance)
8.6 Labour (http://www.fao.org/DOCREP/003/R6918E/R6918E09.htm#8.6%20Labour)
9. CONSTRUCTION WORK (http://www.fao.org/DOCREP/003/R6918E/R6918E10.HTM)

9.1 Buildings (http://www.fao.org/DOCREP/003/R6918E/R6918E10.htm#9.1%20Buildings)
9.2 Civil Works (http://www.fao.org/DOCREP/003/R6918E/R6918E10.htm#9.2%20Civil%20Works)
9.3 Site Requirements (http://www.fao.org/DOCREP/003/R6918E/R6918E10.htm#9.3%20Site%20Requireme nts)
10. COST INFORMATION (http://www.fao.org/DOCREP/003/R6918E/R6918E11.HTM)

10.1 Single Costs (http://www.fao.org/DOCREP/003/R6918E/R6918E11.htm#10.1%20Single%20Costs)
10.2 Production Costs (http://www.fao.org/DOCREP/003/R6918E/R6918E11.htm#10.2%20Production%20Co sts)

11. CONVERSION FACTORS (http://www.fao.org/DOCREP/003/R6918E/R6918E12.HTM)




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3 رد: مكتبة تكنولوجيا الالبان في الأحد أبريل 04, 2010 10:33 pm

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