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The effect of storage on sensory properties and oxidative rancidity of Kishk prepared from cow's, goat's and sheep's milk - by Maher Merhi
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| dc.contributor.author | Merhi, Maher |
| dc.date.accessioned | 2012-06-13T06:42:19Z |
| dc.date.available | 2012-06-13T06:42:19Z |
| dc.date.issued | 1994 |
| dc.identifier.uri | http://hdl.handle.net/10938/4930 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1994.;"Advisor: Raja Tannous, Professor, Food Technology and Nutrition and Coordinator of Graduate Studies -- Imad Toufeili, Associate Professor, Food Science Mo |
| dc.description | Bibliography: leaves 47-52. |
| dc.description.abstract | Kishk, a traditional fermented milk and parboiled wheat mixture was prepared from cow's, goat's and sheep's milk. The objective of the present work was to establish an objective method to evaluate oxidative rancidity in Kishk during storage and correlate |
| dc.format.extent | xi, 55 leaves : ill. (some col.) cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003591 AUBNO |
| dc.subject.lcsh | Dairy products -- Sensory evaluation. |
| dc.subject.lcsh | Kishk. |
| dc.subject.lcsh | Goat milk. |
| dc.subject.lcsh | Sheep milk. |
| dc.subject.lcsh | Rancidity. |
| dc.title | The effect of storage on sensory properties and oxidative rancidity of Kishk prepared from cow's, goat's and sheep's milk - by Maher Merhi |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
