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Proximate composition and mineral content of some regular and reduced fat white cheeses - by Dayana Sami Elia Abou Jaoude
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| dc.contributor.author | Elia Abou Jaoude, Dayana Sami |
| dc.date.accessioned | 2012-06-13T07:08:53Z |
| dc.date.available | 2012-06-13T07:08:53Z |
| dc.date.issued | 2005 |
| dc.identifier.uri | http://hdl.handle.net/10938/6892 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2005.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Science.--Member of Committee: Dr. Raja Tannous, Professor, Nutrition and Food Science.--Member of Committe |
| dc.description | Bibliography: leaves 67-70. |
| dc.description.abstract | Five brands of Full fat Akkawi , four brands of Low fat Akkawi, one brand of No fat Akkawi, five brands of Full fat Halloumi, four brands of Low fat H alloumi, one brand of No fat Halloumi, four brands of Full fat Double Cream, one brand of |
| dc.format.extent | xii, 70 leaves 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004651 AUBNO |
| dc.subject.lcsh | Cheese |
| dc.subject.lcsh | Food -- Fat content |
| dc.subject.lcsh | Food -- Mineral content |
| dc.title | Proximate composition and mineral content of some regular and reduced fat white cheeses - by Dayana Sami Elia Abou Jaoude |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
