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Factors affecting the purchase intent of Lebanese extra virgin olive oil - by Hiba Samih El-Rouaiheb.
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| dc.contributor.author | El-Rouaiheb, Hiba Samih. |
| dc.date.accessioned | 2012-06-13T07:36:01Z |
| dc.date.available | 2012-06-13T07:36:01Z |
| dc.date.issued | 2012 |
| dc.identifier.uri | http://hdl.handle.net/10938/8829 |
| dc.description | Thesis (M.S.)--American University of Beirut, Department of Nutrition and Food Science, 2012.;"Advisor : Dr. Imad Toufeili, Professor, Nutrition and Food Science Members of Committee: Dr. Ammar Olabi, Associate Professor, Nutrition and Food Science Dr |
| dc.description | Includes bibliographical references (leaves 102-107) |
| dc.description.abstract | Extra virgin olive oil (EVOO) is one of the most accepted and used oils in gastronomic applications. The presence of high levels of monounsaturated fatty acids and other important minor constituents plus its unique flavor led to the spread of olive oil to |
| dc.format.extent | xv, 107 leaves : col. ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005607 AUBNO |
| dc.subject.lcsh | Olive oil -- Purchasing -- Lebanon. |
| dc.subject.lcsh | Consumers' preferences -- Lebanon. |
| dc.subject.lcsh | Brand choice -- Lebanon. |
| dc.subject.lcsh | Purchasing -- Lebanon. |
| dc.title | Factors affecting the purchase intent of Lebanese extra virgin olive oil - by Hiba Samih El-Rouaiheb. |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science. |
