| dc.contributor.advisor | B. E. Proctor. | en_US |
| dc.contributor.author | Bhatia, Darshan Singh | en_US |
| dc.date.accessioned | 2017-05-11T19:53:05Z | |
| dc.date.available | 2017-05-11T19:53:05Z | |
| dc.date.issued | 1950 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/108871 | |
| dc.description | Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950. | en_US |
| dc.description | Bibliography: leaves 234-245. | en_US |
| dc.description.statementofresponsibility | by Darshan Singh Bhatia. | en_US |
| dc.format.extent | x, 245 leaves | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | MIT theses are protected by copyright. They may be viewed, downloaded, or printed from this source but further reproduction or distribution in any format is prohibited without written permission. | en_US |
| dc.rights.uri | http://dspace.mit.edu/handle/1721.1/7582 | en_US |
| dc.subject | Food Technology | en_US |
| dc.title | Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | Sc.D. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Food Technology | en_US |
| dc.identifier.oclc | 29683142 | en_US |
