Effect of Natural preservatives on Quality and Shelf-Life of Hummus Product
| dc.contributor.advisor | Sabbah, Mohammed | |
| dc.contributor.author | Qatu, Reham | |
| dc.contributor.author | Odeh, Nour | |
| dc.contributor.author | Hamad, Abeer | |
| dc.date.accessioned | 2020-07-26T08:08:09Z | |
| dc.date.available | 2020-07-26T08:08:09Z | |
| dc.date.issued | 2020-07-05 | |
| dc.description.abstract | The addition of antimicrobial agents has become necessary in food manufacturing to*(3) : prevent increasing of microbial load extend the shelf life of finished product maintain the quality and safety of products The concentrations of preservatives in food should be regulated by international bodies to protect health consumers*(3). | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/15037 | |
| dc.language.iso | en | en_US |
| dc.subject | Food processing, Antimicrobial,Quality and Safety. | en_US |
| dc.title | Effect of Natural preservatives on Quality and Shelf-Life of Hummus Product | en_US |
| dc.type | Graduation Project | en_US |
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