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The determination and validation of microbial criteria for tahini and halawi products - by Laura Antoine Karam
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| dc.contributor.author | Karam, Laura Antoine |
| dc.date.accessioned | 2012-06-13T07:32:08Z |
| dc.date.available | 2012-06-13T07:32:08Z |
| dc.date.issued | 2010 |
| dc.identifier.uri | http://hdl.handle.net/10938/8463 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2010.;"Advisor : Dr. Zeina Kassaify, Assistant Professor, Nutrition and Food Science--Member of Committee : Dr. Imad Toufeili, Professor , Nutrition and Food Science--Memb |
| dc.description | Bibliography : leaves 72-75 |
| dc.description.abstract | Traditional Tahini is prepared from dehulled sesame seeds that are roasted then ground by stone or mechanical mills. Halawi is made from Tahineh by adding to it, Saponaria root, citric acid, sugar and other additives. Several studies have shown the contam |
| dc.format.extent | xv, 75 leaves : ill 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005332 AUBNO |
| dc.subject.lcsh | Halvah |
| dc.subject.lcsh | Tahini |
| dc.subject.lcsh | Food -- Microbiology |
| dc.subject.lcsh | Cooking (Tahini) |
| dc.title | The determination and validation of microbial criteria for tahini and halawi products - by Laura Antoine Karam |
| dc.type | Thesis |
| dc.contributor.department | Department of Nutrition and Food Sciences |
| dc.contributor.faculty | Faculty of Agricultural and Food Sciences |
| dc.contributor.institution | American University of Beirut |
