| dc.contributor.advisor | John T. R. Nickerson. | |
| dc.contributor.author | Humphrey, Arthur E.
(Arthur Earl) | en_US |
| dc.date.accessioned | 2023-01-17T21:00:52Z | |
| dc.date.available | 2023-01-17T21:00:52Z | |
| dc.date.copyright | 1960 | en_US |
| dc.date.issued | 1960 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1721.1/147171 | |
| dc.description | Thesis: M.S., Massachusetts Institute of Technology, Department of Food Technology, 1960 | en_US |
| dc.description | Includes bibliographical references (leaves 97-99). | en_US |
| dc.description.statementofresponsibility | by Arthur E. Humphrey. | en_US |
| dc.format.extent | 99 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 | Dynamic characterization of thermal death of bacterial spores | 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 | 32835059 | en_US |
| dc.description.collection | M.S. Massachusetts Institute of Technology, Department of Food Technology | en_US |
| dspace.imported | 2023-01-17T21:00:52Z | en_US |
| mit.thesis.degree | Master | en_US |
