Fatty acid composition, including trans fatty acids, of some local and regional bakery and snack products in the Lebanese market - by Carol Nakhle Saade

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dc.contributor.authorSaade, Carol Nakhle
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science
dc.date2007
dc.date.accessioned2012-06-13T07:11:12Z
dc.date.available2012-06-13T07:11:12Z
dc.date.issued2007
dc.descriptionThesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2007.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Science--Member of Committee: Dr. Zeina Kassaify, Assistant Professor, Nutrition and Food Science--Member o
dc.descriptionBibliography : leaves 47-51.
dc.description.abstractThirteen brands comprising 24 samples of bakery and snack products in the Lebane se market were analyzed for their fat contents and fatty acid profiles including their trans-fatty acids. Fat contents were determined by acid hydrolysis and se paration and
dc.format.extentxii, 51 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/7617
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:004890 AUBNO
dc.subject.lcshFatty acids in human nutrition
dc.subject.lcshBakeries -- Lebanon
dc.subject.lcshSnack foods -- Lebanon
dc.subject.lcshGas chromatography
dc.titleFatty acid composition, including trans fatty acids, of some local and regional bakery and snack products in the Lebanese market - by Carol Nakhle Saade
dc.typeThesis

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