Kinetics of oxidation of dehydrated food at low oxygen pressures

Author(s)
Kacyn, Louis J
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Alternative title
Dehydrated food at low oxygen pressures, Kinetics of oxidation of
Other Contributors
Massachusetts Institute of Technology. Department of Chemical Engineering.
Advisor
Marcus Karel.
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M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. http://dspace.mit.edu/handle/1721.1/7582
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Description
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science; and, (M.S.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, 1983.
 
MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.
 
Includes bibliographical references (leaves 99-105).
 
Date issued
1983
URI
http://hdl.handle.net/1721.1/103822
Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science; Massachusetts Institute of Technology. Department of Chemical Engineering
Publisher
Massachusetts Institute of Technology
Keywords
Nutrition and Food Science., Chemical Engineering.
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