Mechanical compression of food products during freeze-drying through force produced by springs.
Name
02353648-MIT.pdf
Description
Full printable version
Size
6.24 MB
Format
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Checksum (MD5)
70e14c08f06f70ec89b61b086feafeda
Author(s)
Emami, Seid-Hossein
Advisor(s)
James M. Flink.
Date Issued
1976
Publisher
Massachusetts Institute of Technology
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.
Subjects
Nutrition and Food Science
MIT Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science
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