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dc.contributor.authorBarroso, Maria Angela Thomaz
dc.creatorBarroso, Maria Angela Thomazen_US
dc.date.accessioned2013-08-15T10:01:48Z
dc.date.available2013-08-15T10:01:48Z
dc.date.issued1979en_US
dc.identifier.urihttp://hdl.handle.net/10150/298635
dc.language.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.subjectFermented milk.en_US
dc.subjectLactic acid.en_US
dc.subjectYogurt.en_US
dc.titleORGANIC ACIDS IN FERMENTED MILK PRODUCTSen_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.identifier.oclc6562763en_US
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.leveldoctoralen_US
dc.identifier.proquest8009742en_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineAgricultural Biochemistry and Nutritionen_US
thesis.degree.namePh.D.en_US
dc.identifier.bibrecord.b18081812en_US
refterms.dateFOA2018-08-30T11:26:42Z


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