| dc.contributor.advisor | Bernard E. Proctor. | |
| dc.contributor.author | Shuster, Herbert V. | en_US |
| dc.contributor.author | Sidd, Edward G. | en_US |
| dc.date.accessioned | 2021-12-17T18:30:00Z | |
| dc.date.available | 2021-12-17T18:30:00Z | |
| dc.date.copyright | 1949 | en_US |
| dc.date.issued | 1949 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1721.1/138615 | |
| dc.description | Thesis: M.S., Massachusetts Institute of Technology, Department of Food Technology, 1949 | en_US |
| dc.description | Bibliography: leaves 171-173. | en_US |
| dc.description.statementofresponsibility | by Herbert V. Shuster and Edward G. Sidd. | en_US |
| dc.format.extent | 173 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 | A study of factors relating to stability in frozen milk | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | M.S. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Food Technology | en_US |
| dc.identifier.oclc | 29572763 | en_US |
| dc.description.collection | M.S. Massachusetts Institute of Technology, Department of Food Technology | en_US |
| dspace.imported | 2021-12-17T18:30:00Z | en_US |
| mit.thesis.degree | Master | en_US |
| mit.thesis.department | Hist | en_US |
