The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif
Abstract
Halloumi cheese is a popular cheese in Lebanon and the region. Today, health con scious consumers are demanding lower fat foods with sensory properties that are comparable to the full-fat counterparts. The objectives of this work were to cha racterize the
Description
Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Sciences, 2009.;"Advisor : Dr. Ammar Olabi, Assistant Professor , Department of Nutrition and Food Sciences--Committee Member : Dr. Imad Toufeili, Professor , Department of Nutritio
Bibliography : leaves 62-65.
Bibliography : leaves 62-65.