Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany
Abstract
Concentrated yogurt, labneh, produced by straining yogurt in a cloth bag and with a nozzle separator, was stored at 5?C, I5?C and 25?C and monitored for changes in selected microbiological, physico-chemical and sensory parameters during storage. Total pla
Description
Thesis (M.S.)--American University of Beirut. Department of Nutrition and Food Science, 2001;"Advisor: Dr lmad Toufeili, Associate Professor, Nutrition and Food Science--Member of Committee: Dr Raja Tannous, Professor ,Nutrition and Food Science--Member o
Bibliography : leaves 111-115
Bibliography : leaves 111-115