Some effects of water and of oxygen on rates of reactions of food components

Author(s)
Karel, Marcus.
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Description
Thesis: Ph. D., Massachusetts Institute of Technology, Department of Food Technology, 1960
 
Vita.
 
Includes bibliographical references (leaves 223-224).
 
Date issued
1960
URI
https://hdl.handle.net/1721.1/148178
Department
Massachusetts Institute of Technology. Department of Food Technology
Publisher
Massachusetts Institute of Technology
Keywords
Food Technology
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