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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
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| dc.contributor.author | Badaoui Najjar, Mohamed Zaki Rachid |
| dc.date.accessioned | 2012-06-13T07:08:27Z |
| dc.date.available | 2012-06-13T07:08:27Z |
| dc.date.issued | 2004 |
| dc.identifier.uri | http://hdl.handle.net/10938/6745 |
| dc.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 |
| dc.description | Bibliography: leaves 71-78. |
| dc.description.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 |
| dc.format.extent | xii, 78 leaves : ill. (some col.) 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004515 AUBNO |
| dc.subject.lcsh | Hazard Analysis and Critical Control Point (Food safety system) |
| dc.subject.lcsh | Cheese -- Lebanon |
| dc.subject.lcsh | Pastry |
| dc.subject.lcsh | Cheese -- Microbiology |
| dc.subject.lcsh | Food -- Safety measures |
| dc.title | 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 |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
