| dc.contributor.author | King, Frederick J. | en_US |
| dc.date.accessioned | 2023-04-21T20:19:55Z | |
| dc.date.available | 2023-04-21T20:19:55Z | |
| dc.date.copyright | 1960 | en_US |
| dc.date.issued | 1960 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1721.1/150536 | |
| dc.description | Thesis: Ph. D., Massachusetts Institute of Technology, Department of Food Technology, 1960 | en_US |
| dc.description | Vita. | en_US |
| dc.description | Includes bibliographical references (leaves 87-101). | en_US |
| dc.description.statementofresponsibility | by Frederick Jessop King. | en_US |
| dc.format.extent | xii, 140 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 volatile amines derived from haddock | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | Ph. D. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Food Technology | en_US |
| dc.identifier.oclc | 32872685 | en_US |
| dc.description.collection | Ph. D. Massachusetts Institute of Technology, Department of Food Technology | en_US |
| dspace.imported | 2023-04-21T20:19:55Z | en_US |
| mit.thesis.degree | Doctoral | en_US |
