Behavior of parathion in artificially fortified tomatoes processed into juice and ketchup - by Muhammad Ali Muhammad

Muhammad, Muhammad Ali

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dc.contributor.author	Muhammad, Muhammad Ali
dc.date.accessioned	2012-06-13T06:37:52Z
dc.date.available	2012-06-13T06:37:52Z
dc.date.issued	1981
dc.identifier.uri	http://hdl.handle.net/10938/3606
dc.description	Thesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extent	ix, 31 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:002907 AUBNO
dc.subject.lcsh	Tomatoes
dc.title	Behavior of parathion in artificially fortified tomatoes processed into juice and ketchup - by Muhammad Ali Muhammad
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Crop Production and Protection

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