The effect of plant nutrition on the cooking quality of lentils

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dc.contributor.authorWassimi, Nassratullah
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1976
dc.date.accessioned2012-06-13T06:35:24Z
dc.date.available2012-06-13T06:35:24Z
dc.date.issued1976
dc.descriptionThesis (M.S.)--Agriculture, A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentx, 62 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/3049
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002438 AUBNO
dc.subject.lcshLentils
dc.subject.lcshPlants -- Nutrition
dc.titleThe effect of plant nutrition on the cooking quality of lentils
dc.typeThesis

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