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

dc.contributor.advisorJohn T.R. Nickerson.
dc.contributor.authorKarel, Marcus.en_US
dc.date.accessioned2023-02-22T21:38:28Z
dc.date.available2023-02-22T21:38:28Z
dc.date.copyright1960en_US
dc.date.issued1960en_US
dc.identifier.urihttps://hdl.handle.net/1721.1/148178
dc.descriptionThesis: Ph. D., Massachusetts Institute of Technology, Department of Food Technology, 1960en_US
dc.descriptionVita.en_US
dc.descriptionIncludes bibliographical references (leaves 223-224).en_US
dc.description.statementofresponsibilityby Marcus Karel.en_US
dc.format.extentxii, 224 leavesen_US
dc.publisherMassachusetts Institute of Technologyen_US
dc.rightsMIT 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.urihttp://dspace.mit.edu/handle/1721.1/7582en_US
dc.subjectFood Technologyen_US
dc.titleSome effects of water and of oxygen on rates of reactions of food componentsen_US
dc.typeThesisen_US
dc.description.degreePh. D.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Department of Food Technologyen_US
dc.identifier.oclc32872220en_US
dc.description.collectionPh. D. Massachusetts Institute of Technology, Department of Food Technologyen_US
dspace.imported2023-02-22T21:38:28Zen_US
mit.thesis.degreeDoctoralen_US


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