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Product development and microbiological studies on pasteurized Tehineh sauce - by Tima Nadim El-Timani
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| dc.contributor.author | El-Timani, Tima Nadim |
| dc.date.accessioned | 2012-06-13T06:44:43Z |
| dc.date.available | 2012-06-13T06:44:43Z |
| dc.date.issued | 1998 |
| dc.identifier.uri | http://hdl.handle.net/10938/5506 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1998;"Advisor : Dr. Raja Tannous. Professor, Food Technology and Nutrition--Member of Committee: Dr. Nahla Hwalla Baba, Professor, Food Technology and Nutrition--Me |
| dc.description.abstract | Tehineha is a popular Middle Eastern product, used in local traditional foods. It has good nutritional value. This study is concerned with tehineh sauce or dressing, filled into bottles and heat treated by boiling for 15 minutes at about 95?C to obtain a |
| dc.format.extent | xv, 89 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003931 AUBNO |
| dc.subject.lcsh | Tahini |
| dc.title | Product development and microbiological studies on pasteurized Tehineh sauce - by Tima Nadim El-Timani |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
