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Development of a hazard analysis critical control points (HACCP) plan for Halawat El Jibn (a Lebanese cheese derived pastry) - by Mohamed Zaki Rachid Badaoui Najjar

Development of a hazard analysis critical control points (HACCP) plan for Halawat El Jibn (a Lebanese cheese derived pastry) - by Mohamed Zaki Rachid Badaoui Najjar

Badaoui Najjar, Mohamed Zaki Rachid
URI: http://hdl.handle.net/10938/6745
Date: 2004

Abstract:

Halawat el Jibn is a famous hand made, cheese derived, traditional sweet known a ll over Lebanon and the region. Being hand made and containing raw materials whi ch offer rich support for bacterial growth along with the absence of a final hea t treatment

Description:

 
Thesis (M.S.)--Dept. of Nutrition and Food Science, AUB, 2004.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Co-Advisor: Dr. Zeina Kassaify, Assistant Professor, Nutrition and Food Sciences--Member of Committee: Dr. Raja Tannous, Pr
 
Bibliography: leaves 71-78.
 

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