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Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany
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| dc.contributor.author | al-Kadamany, Elie Eid |
| dc.date.accessioned | 2012-06-13T07:05:09Z |
| dc.date.available | 2012-06-13T07:05:09Z |
| dc.date.issued | 2001 |
| dc.identifier.uri | http://hdl.handle.net/10938/6159 |
| dc.description | Thesis (M.S.)--American University of Beirut. Department of Nutrition and Food Science, 2001;"Advisor: Dr lmad Toufeili, Associate Professor, Nutrition and Food Science--Member of Committee: Dr Raja Tannous, Professor ,Nutrition and Food Science--Member o |
| dc.description | Bibliography : leaves 111-115 |
| dc.description.abstract | Concentrated yogurt, labneh, produced by straining yogurt in a cloth bag and with a nozzle separator, was stored at 5?C, I5?C and 25?C and monitored for changes in selected microbiological, physico-chemical and sensory parameters during storage. Total pla |
| dc.format.extent | xiii, 115 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004174 AUBNO |
| dc.subject.lcsh | Labneh |
| dc.subject.lcsh | Yogurt |
| dc.subject.lcsh | Yeast |
| dc.title | Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
