Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1499
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dc.contributor.authorSerhan, Mireilleen_US
dc.contributor.authorMattar, Jessyen_US
dc.date.accessioned2020-12-23T08:52:52Z-
dc.date.available2020-12-23T08:52:52Z-
dc.date.issued2015-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/1499-
dc.language.isoengen_US
dc.titlePhysicochemical, microbiological and sensory properties of concentrated yogurt (Labneh) made of goats' milk, cows' milk and their mixtureen_US
dc.typeConference Presentationen_US
dc.relation.conferenceLebanese Association for the Advancement of Science (LAAS) International Science Conference (21st : 15-17 April, 2015 : Beirut, Lebanon)en_US
dc.contributor.affiliationDepartment of Nutritional Sciencesen_US
dc.date.catalogued2018-03-28-
dc.description.statusUnpublisheden_US
dc.identifier.OlibID179317-
dc.provenance.recordsourceOliben_US
crisitem.author.parentorgFaculty of Health Sciences-
Appears in Collections:Department of Nutritional Sciences
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