Persistent Link:
http://hdl.handle.net/10150/557884
Title:
Oxidative and hydrolytic rancidity in cottage cheese
Author:
Ayed, Mahmoud Asaad
Issue Date:
1981
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:
Milk -- Flavor and odor.; Cottage cheese.; Rancidity.
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.titleOxidative and hydrolytic rancidity in cottage cheeseen
dc.creatorAyed, Mahmoud Asaaden
dc.contributor.authorAyed, Mahmoud Asaaden
dc.date.issued1981en
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.subjectMilk -- Flavor and odor.en
dc.subjectCottage cheese.en
dc.subjectRancidity.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.oclc8726474en
dc.identifier.bibrecord.b13922464en
dc.identifier.callnumberE9791 1981 538en
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