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| dc.contributor.author | Zakkour, Wilma Makhoul |
| dc.date.accessioned | 2012-06-13T07:08:39Z |
| dc.date.available | 2012-06-13T07:08:39Z |
| dc.date.issued | 2004 |
| dc.identifier.uri | http://hdl.handle.net/10938/6813 |
| dc.description | Thesis (M.S.)--Dept. of Nutrition and Food Sciences, AUB, 2004.;"Advisor: Dr. Raja Tannous, Professor, Nutrition and Food Sciences--Co-Advisor: Dr. Elie Barbour, Professor, Animal Sciences--Member of Committee: Dr. Imad Toufeili, Professor, Nutrition and |
| dc.description | Bibliography: leaves 79-84. |
| dc.description.abstract | Tehineh is a popular Middle Eastern food product used to make traditional dishes like Hommos Bi Tehineh and Baba Ghannouj . Recently, outbreaks of salmonello sis due to Tehineh and Halawa consumption were reported in Europe and investigat ions showed t |
| dc.format.extent | xiv, 84 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004502 AUBNO |
| dc.subject.lcsh | Tahini |
| dc.subject.lcsh | Microbial contamination |
| dc.subject.lcsh | Viscosity |
| dc.title | Adulteration and microbial contamination of Tehineh - by Wilma Makhoul Zakkour |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
