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Identification of selected chemical and physical parameters at the end of the fry-life of soybean and sunflower oils - by Ghina Mohamad Samir El Zahabi
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| dc.contributor.author | El Zahabi, Ghina Mohamad Samir |
| dc.date.accessioned | 2012-06-13T07:31:50Z |
| dc.date.available | 2012-06-13T07:31:50Z |
| dc.date.issued | 2009 |
| dc.identifier.uri | http://hdl.handle.net/10938/8377 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2009.;"Advisor : Dr. Imad Toufeili, Professor, Nutrition and Food Sciences Dept.--Member of Committee: Dr. Raja Tannous, Professor, Nutrition and Food Sciences Dept.Member |
| dc.description | Bibliography : leaves 54-58. |
| dc.description.abstract | Deep-frying is a common food preparation method, where the fried food acquires c ertain desirable and unique sensory characteristics. The frying oil becomes part of the food being fried and, thus, the frying oil is a major contributor to the quality of th |
| dc.format.extent | xiv, 58 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005236 AUBNO |
| dc.subject.lcsh | Sunflower seed oil |
| dc.subject.lcsh | Soybean |
| dc.subject.lcsh | Oils and fats, Edible -- Effect of temperature on |
| dc.subject.lcsh | Frying |
| dc.title | Identification of selected chemical and physical parameters at the end of the fry-life of soybean and sunflower oils - by Ghina Mohamad Samir El Zahabi |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
