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

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dc.contributor.authoral-Kadamany, Elie Eid
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date2001
dc.date.accessioned2012-06-13T07:05:09Z
dc.date.available2012-06-13T07:05:09Z
dc.date.issued2001
dc.descriptionThesis (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
dc.descriptionBibliography : leaves 111-115
dc.description.abstractConcentrated 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
dc.format.extentxiii, 115 leaves : ill., tables
dc.identifier.urihttp://hdl.handle.net/10938/6159
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:004174 AUBNO
dc.subject.lcshLabneh
dc.subject.lcshYogurt
dc.subject.lcshYeast
dc.titleMonitoring 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
dc.typeThesis

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