The effect of field location, basic cations, phosphorus and irrigation on the cooking quality of lentils - by Hassan Khaled Ali

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dc.contributor.authorAli, Hassan Khaled
dc.contributor.departmentDepartment of Soils, Irrigation, and Mechanization
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1995
dc.date.accessioned2012-06-13T06:42:21Z
dc.date.available2012-06-13T06:42:21Z
dc.date.issued1995
dc.descriptionThesis (M.S.)-- American University of Beirut. Department of Soils, Irrigation and Mechanization, 1995.
dc.descriptionBibliography: leaves 65-69.
dc.description.abstractMembers of Committee: Mohan C. Saxena, Germplasm Program Leader, the International Center for Agricultural Research in the Dry Areas [ICARDA), Co-advisor and Member of Committee: Riad Baalbaki, Assistant Professor Crop Production Musa Nimah, Professor of
dc.format.extentxi, 80 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/4939
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003629 AUBNO
dc.subject.lcshLentils -- Lebanon.
dc.subject.lcshCooking (Lentils).
dc.subject.lcshSoils -- Phosphorus content.
dc.subject.lcshLentils -- Irrigation.
dc.titleThe effect of field location, basic cations, phosphorus and irrigation on the cooking quality of lentils - by Hassan Khaled Ali
dc.title.alternativeCooking quality of red lentils.
dc.typeThesis

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