Product development and microbiological studies on pasteurized Tehineh sauce - by Tima Nadim El-Timani

Simple item page
dc.contributor.authorEl-Timani, Tima Nadim
dc.contributor.departmentDepartment of Food Technology and Nutrition
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1998
dc.date.accessioned2012-06-13T06:44:43Z
dc.date.available2012-06-13T06:44:43Z
dc.date.issued1998
dc.descriptionThesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1998;"Advisor : Dr. Raja Tannous. Professor, Food Technology and Nutrition--Member of Committee: Dr. Nahla Hwalla Baba, Professor, Food Technology and Nutrition--Me
dc.description.abstractTehineha is a popular Middle Eastern product, used in local traditional foods. It has good nutritional value. This study is concerned with tehineh sauce or dressing, filled into bottles and heat treated by boiling for 15 minutes at about 95?C to obtain a
dc.format.extentxv, 89 leaves : ill., tables
dc.identifier.urihttp://hdl.handle.net/10938/5506
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003931 AUBNO
dc.subject.lcshTahini
dc.titleProduct development and microbiological studies on pasteurized Tehineh sauce - by Tima Nadim El-Timani
dc.typeThesis

Files

Collections

AUB Students' Theses, Dissertations, and Projects