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Determination of shelf-life of sesame seed oil using hazard analysis - by Manal Iskandar Cassab
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| dc.contributor.author | Cassab, Manal Iskandar |
| dc.date.accessioned | 2012-06-13T07:08:58Z |
| dc.date.available | 2012-06-13T07:08:58Z |
| dc.date.issued | 2005 |
| dc.identifier.uri | http://hdl.handle.net/10938/6936 |
| dc.description | Thesis (M.S.)--Dept. of Nutrition and Food Science, AUB, 2005.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Science--Member of Committee: Dr. Raja Tannous, Professor, Nutrition and Food Science--Member of Committee: Dr. Shadi Hamadeh, Profes |
| dc.description | Bibliography: leaves 46-52. |
| dc.description.abstract | Sesame seed oil was stored at four temperatures (50 degree C, 60 degree C, 70 de gree C and 80 degree C). For each treatment, at different intervals of time, qua lity was monitored by sensory evaluation and tests (peroxide value p- anisidine value conju |
| dc.format.extent | xii, 52 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004544 AUBNO |
| dc.subject.lcsh | Sesame oil |
| dc.subject.lcsh | Food -- Shelf-life dating |
| dc.title | Determination of shelf-life of sesame seed oil using hazard analysis - by Manal Iskandar Cassab |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
