Characteristics of frozen desserts formulated with date seed solids

Persistent Link:
http://hdl.handle.net/10150/557403
Title:
Characteristics of frozen desserts formulated with date seed solids
Author:
Mohammad, Khalid Jasim
Issue Date:
1980
Publisher:
The University of Arizona.
Rights:
Copyright © 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.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Date palm -- Seeds.; Frozen desserts.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Nutrition and Food Science; Graduate College
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoen_USen
dc.titleCharacteristics of frozen desserts formulated with date seed solidsen
dc.creatorMohammad, Khalid Jasimen
dc.contributor.authorMohammad, Khalid Jasimen
dc.date.issued1980en
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.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.typetexten
dc.typeThesis-Reproduction (electronic)en
dc.subjectDate palm -- Seeds.en
dc.subjectFrozen desserts.en
thesis.degree.nameM.S.en
thesis.degree.levelmastersen
thesis.degree.disciplineNutrition and Food Scienceen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.grantorUniversity of Arizonaen
dc.identifier.oclc6629732en
dc.identifier.bibrecord.b13089948en
dc.identifier.callnumberE9791 1980 169en
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