| dc.contributor.advisor | Marcus Karel. | en_US |
| dc.contributor.author | Kacyn, Louis J | en_US |
| dc.contributor.other | Massachusetts Institute of Technology. Department of Chemical Engineering. | en_US |
| dc.date.accessioned | 2016-08-02T20:05:39Z | |
| dc.date.available | 2016-08-02T20:05:39Z | |
| dc.date.copyright | 1983 | en_US |
| dc.date.issued | 1983 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/103822 | |
| dc.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. | en_US |
| dc.description | MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. | en_US |
| dc.description | Includes bibliographical references (leaves 99-105). | en_US |
| dc.description.statementofresponsibility | by Louis J. Kacyn. | en_US |
| dc.format.extent | 107 leaves | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | 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. | en_US |
| dc.rights.uri | http://dspace.mit.edu/handle/1721.1/7582 | en_US |
| dc.subject | Nutrition and Food Science. | en_US |
| dc.subject | Chemical Engineering. | en_US |
| dc.title | Kinetics of oxidation of dehydrated food at low oxygen pressures | en_US |
| dc.title.alternative | Dehydrated food at low oxygen pressures, Kinetics of oxidation of | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | M.S. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Nutrition and Food Science | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Chemical Engineering | |
| dc.identifier.oclc | 11378149 | en_US |
