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dc.contributor.authorAyed, Mahmoud Asaad
dc.creatorAyed, Mahmoud Asaaden
dc.date.accessioned2015-06-18T11:07:38Zen
dc.date.available2015-06-18T11:07:38Zen
dc.date.issued1981en
dc.identifier.urihttp://hdl.handle.net/10150/557884en
dc.language.isoen_USen
dc.publisherThe University of Arizona.en
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
dc.subjectMilk -- Flavor and odor.en
dc.subjectCottage cheese.en
dc.subjectRancidity.en
dc.titleOxidative and hydrolytic rancidity in cottage cheeseen
dc.typetexten
dc.typeThesis-Reproduction (electronic)en
dc.identifier.oclc8726474en
thesis.degree.grantorUniversity of Arizonaen
thesis.degree.levelmastersen
thesis.degree.disciplineNutrition and Food Scienceen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.nameM.S.en
dc.description.noteThis item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution images for any content in this item, please contact us at repository@u.library.arizona.edu.en
dc.identifier.bibrecord.b13922464en
dc.identifier.callnumberE9791 1981 538en
refterms.dateFOA2018-06-23T05:51:44Z


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