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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif
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| dc.contributor.author | Lteif, Lama Ghassan |
| dc.date.accessioned | 2012-06-13T07:14:35Z |
| dc.date.available | 2012-06-13T07:14:35Z |
| dc.date.issued | 2009 |
| dc.identifier.uri | http://hdl.handle.net/10938/7888 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2009.;"Advisor : Dr. Ammar Olabi, Assistant Professor , Department of Nutrition and Food Sciences--Committee Member : Dr. Imad Toufeili, Professor , Department of Nutritio |
| dc.description | Bibliography : leaves 62-65. |
| dc.description.abstract | Halloumi cheese is a popular cheese in Lebanon and the region. Today, health con scious consumers are demanding lower fat foods with sensory properties that are comparable to the full-fat counterparts. The objectives of this work were to cha racterize the |
| dc.format.extent | xii, 65 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005181 AUBNO |
| dc.subject.lcsh | Sheep milk |
| dc.subject.lcsh | Cheese |
| dc.subject.lcsh | Dairy products -- Sensory evaluation |
| dc.subject.lcsh | Food -- Fat content |
| dc.title | The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
