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Microbiological changes, chemical composition and sensory properties of Labneh anbaris made from cow's and goat's milk - by Hassan Saleh
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| dc.contributor.author | Saleh, Hassan |
| dc.date.accessioned | 2012-06-13T06:41:01Z |
| dc.date.available | 2012-06-13T06:41:01Z |
| dc.date.issued | 1991 |
| dc.identifier.uri | http://hdl.handle.net/10938/4542 |
| dc.description | Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B., 1991.;"Advisor: Raja Tannous, Professor, Food Technology and Nutrition, Coordinator of Graduate Studies -- Members of Committee: Imad Toufeili, Assistant Professor, Food Science Hayth |
| dc.description | Bibliography: leaves 50-51. |
| dc.description.abstract | Labneh Anbaris, a traditional cheese-like fermented dairy product, was prepared from cow's and goat's milk by two methods :(I) Natural fermentation of raw milk in earthenware vessel at 30 C for 35 days with continuous draining of whey and addition of raw |
| dc.format.extent | xiii, 51, [3] leaves : ill. cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003482 AUBNO |
| dc.subject.lcsh | Dairy products industry -- Lebanon. |
| dc.subject.lcsh | Labneh industry -- Lebanon. |
| dc.title | Microbiological changes, chemical composition and sensory properties of Labneh anbaris made from cow's and goat's milk - by Hassan Saleh |
| dc.title.alternative | Changes in Labneh anbaris |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
