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Study of the characteristics of some local meat dishes extended with different soy proteins - by Najla Khuri

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dc.contributor.author Khuri, Najla
dc.date.accessioned 2012-06-13T06:37:43Z
dc.date.available 2012-06-13T06:37:43Z
dc.date.issued 1981
dc.identifier.uri http://hdl.handle.net/10938/3585
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent viii, 41 leaves : ill. cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:002883 AUBNO
dc.subject.lcsh Soybean
dc.subject.lcsh Cooking (Meat)
dc.title Study of the characteristics of some local meat dishes extended with different soy proteins - by Najla Khuri
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition


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