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Behavior of Parathion in apple juice processed into cider and vinegar - by Amal M. Amin al-Banna

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dc.contributor.author al-Banna, Amal M. Amin
dc.date.accessioned 2012-06-13T06:37:11Z
dc.date.available 2012-06-13T06:37:11Z
dc.date.issued 1980
dc.identifier.uri http://hdl.handle.net/10938/3439
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent x, 39 leaves : ill. (some col.) cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:002856 AUBNO
dc.subject.lcsh Cider
dc.subject.lcsh Vinegar
dc.title Behavior of Parathion in apple juice processed into cider and vinegar - by Amal M. Amin al-Banna
dc.title.alternative Parathion in apple juice processed to cider and vinegar, behavior of
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences


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