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

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dc.contributor.authorNa'mani, Sallama M. Suhail
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Crop Production and Protection
dc.date1981
dc.date.accessioned2012-06-13T06:37:39Z
dc.date.available2012-06-13T06:37:39Z
dc.date.issued1981
dc.descriptionThesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B.
dc.format.extentviii, 39 leaves : ill. (some col.) cm.
dc.identifier.urihttp://hdl.handle.net/10938/3566
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:002959 AUBNO
dc.subject.lcshCooking (Apricots)
dc.subject.lcshCooking (Quince)
dc.subject.lcshJam
dc.titleBehavior of parathion, malathion and dimethoate in artificially fortified apricots and quinces processed into jam - by Sallama M. Suhail Na'mani
dc.title.alternativeParathion, malathion and dimethoate in artificially fortified apricots and quinces processed into jam, behavior of
dc.typeThesis

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