Evaluation the microbiological, physical and sensory characteristics of selected cereal in northern Palestine

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dc.contributor.authorTasneem Zakarni
dc.contributor.authorAya Atya
dc.date.accessioned2023-12-06T09:40:04Z
dc.date.available2023-12-06T09:40:04Z
dc.date.issued2021-12-29
dc.description.abstractResearch aims to achieve the following objectives:Evaluation of the microbiological characteristics including enumeration of total aerobic bacteria and fungi (yeast and mold).Determination of the moisture content by using air oven methods.Evaluation of the organoleptic properties of food Product, (Color, flavor, moldy, spoilage symptoms, earthy flavor and degree of freshness). Assessment color traits (CIE; L*a* b*) by chromate meter 410.
dc.identifier.urihttps://hdl.handle.net/20.500.11888/18591
dc.supervisorSamer mudalal
dc.titleEvaluation the microbiological, physical and sensory characteristics of selected cereal in northern Palestine
dc.typeGraduation Project
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Nutrition and Food Technology