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Ripening changes and sensory properties of bovine, caprine and ovine Shankleesh - by Taline Artinian
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| dc.contributor.author | Artinian, Taline |
| dc.date.accessioned | 2012-06-13T06:41:46Z |
| dc.date.available | 2012-06-13T06:41:46Z |
| dc.date.issued | 1993 |
| dc.identifier.uri | http://hdl.handle.net/10938/4798 |
| dc.description | Thesis (M.S.)-- American University of Beirut. Department of Food Technology and Nutrition, 1993.;"Advisor: Imad Toufeili, Associate Professor, Food Science -- Member sof Committee: Adnan Miski, Associate Professor, Nutrition Raja Tannous, Professor, |
| dc.description | Bibliography: leaves 39-47. |
| dc.description.abstract | Shankleesh, a byproduct of ghee processing, is the only mould-ripened cheese native to the Middle East. The product represents one of man's early attempts aimed at the effective utilisation of milk nutrients. In the process, the precipitate obtained by he |
| dc.format.extent | xi, 55 leaves cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003544 AUBNO |
| dc.subject.lcsh | Shankleesh. |
| dc.subject.lcsh | Cheese. |
| dc.title | Ripening changes and sensory properties of bovine, caprine and ovine Shankleesh - by Taline Artinian |
| dc.title.alternative | Ripening changes of Shakleesh |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
