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Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4507
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dc.contributor.advisorKaram, Layalen_US
dc.contributor.authorDahdah, Patriciaen_US
dc.date.accessioned2020-12-23T14:42:55Z-
dc.date.available2020-12-23T14:42:55Z-
dc.date.issued2017-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4507-
dc.descriptionIncludes bibliographical references (p. 48-61).en_US
dc.description.statementofresponsibilityby Patricia Dahdahen_US
dc.format.extentix, 61 p. :ill., tables ;30 cm +1 CD-Rom (4 3/4 in.)en_US
dc.language.isoengen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshReady meals--Lebanonen_US
dc.subject.lcshFood--Microbiology--Lebanonen_US
dc.subject.lcshCanned products--Microbiologyen_US
dc.titleEvaluation of the effect of different antimicrobials on the quality and shelf-life of ready-to-eat Hummusen_US
dc.typeThesisen_US
dc.contributor.corporateUniversity of Balamanden_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2017-08-08-
dc.description.degreeMSc in Food Science and Technologyen_US
dc.description.statusUnpublisheden_US
dc.identifier.OlibID173818-
dc.rights.accessrightsThis item is not approved for publicationen_US
dc.provenance.recordsourceOliben_US
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