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

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dc.contributor.authorLteif, Lama Ghassan
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science
dc.date2009
dc.date.accessioned2012-06-13T07:14:35Z
dc.date.available2012-06-13T07:14:35Z
dc.date.issued2009
dc.descriptionThesis (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
dc.descriptionBibliography : leaves 62-65.
dc.description.abstractHalloumi 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
dc.format.extentxii, 65 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/7888
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:005181 AUBNO
dc.subject.lcshSheep milk
dc.subject.lcshCheese
dc.subject.lcshDairy products -- Sensory evaluation
dc.subject.lcshFood -- Fat content
dc.titleThe characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat ovine and bovine halloumi cheese - by Lama Ghassan Lteif
dc.typeThesis

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