AUB ScholarWorks

Behavior of parathion, malathion and dimethoate in artificially fortified apricots and quinces processed into jam - by Sallama M. Suhail Na'mani

Show simple item record

dc.contributor.author Na'mani, Sallama M. Suhail
dc.date.accessioned 2012-06-13T06:37:39Z
dc.date.available 2012-06-13T06:37:39Z
dc.date.issued 1981
dc.identifier.uri http://hdl.handle.net/10938/3566
dc.description Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent viii, 39 leaves : ill. (some col.) cm.
dc.language.iso eng
dc.relation.ispartof Theses, Dissertations, and Projects
dc.subject.classification ST:002959 AUBNO
dc.subject.lcsh Cooking (Apricots)
dc.subject.lcsh Cooking (Quince)
dc.subject.lcsh Jam
dc.title Behavior of parathion, malathion and dimethoate in artificially fortified apricots and quinces processed into jam - by Sallama M. Suhail Na'mani
dc.title.alternative Parathion, malathion and dimethoate in artificially fortified apricots and quinces processed into jam, behavior of
dc.type Thesis
dc.contributor.department American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Crop Production and Protection


Files in this item

Blocked
Name: st-2959.pdf
Size: 4.481Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Show simple item record

Search AUB ScholarWorks


Browse

My Account