| dc.contributor.advisor | Cecil G. Dunn. | en_US |
| dc.contributor.author | Brody, Herbert D.,1931- | en_US |
| dc.date.accessioned | 2020-11-12T18:14:33Z | |
| dc.date.available | 2020-11-12T18:14:33Z | |
| dc.date.copyright | 1952 | en_US |
| dc.date.issued | 1952 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1721.1/128457 | |
| dc.description | Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1952. | en_US |
| dc.description | Includes bibliographical references (leaves 22-23). | en_US |
| dc.description.statementofresponsibility | by Herbert David Brody. | en_US |
| dc.format.extent | iii, 23 leaves ; | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | MIT theses may be protected by copyright. Please reuse MIT thesis content according to the MIT Libraries Permissions Policy, which is available through the URL provided. | en_US |
| dc.rights.uri | http://dspace.mit.edu/handle/1721.1/7582 | en_US |
| dc.subject | Food Technology | en_US |
| dc.title | An investigation of the saccharification of wheat mashes by fish amylases | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | B.S. | |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Food Technology | en_US |
| dc.identifier.oclc | 30627058 | en_US |
| dc.description.collection | Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1952. | en_US |
| dspace.imported | 2020-11-12T18:14:28Z | en_US |
| mit.thesis.degree | Bachelor | en_US |
| mit.thesis.department | Hist | en_US |
