Mechanical compression of food products during freeze-drying through force produced by springs.

Author(s)
Emami, Seid-Hossein
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Advisor
James M. Flink.
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Description
Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
 
Microfiche copy available in Archives and Science.
 
Bibliography: leaves 121-127.
 
Date issued
1976
URI
http://dspace.mit.edu/handle/1721.1/27886
http://hdl.handle.net/1721.1/27886
Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science
Publisher
Massachusetts Institute of Technology
Keywords
Nutrition and Food Science
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