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dc.contributor.advisorCharles L. Cooney.en_US
dc.contributor.authorMou, Duen-Gangen_US
dc.date.accessioned2007-03-09T19:01:03Z
dc.date.available2007-03-09T19:01:03Z
dc.date.copyright1979en_US
dc.date.issued1979en_US
dc.identifier.urihttp://dspace.mit.edu/handle/1721.1/16467en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/16467
dc.descriptionThesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979.en_US
dc.descriptionMICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.en_US
dc.descriptionVita.en_US
dc.descriptionBibliography: leaves 296-304.en_US
dc.format.extent[1], 362 leavesen_US
dc.language.isoengen_US
dc.publisherMassachusetts Institute of Technologyen_US
dc.relation.ispartofseriesMassachusetts Institute of Technology. Dept. of Nutrition and Food Science.en_US
dc.rightsM.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission.en_US
dc.rights.urihttp://dspace.mit.edu/handle/1721.1/16467en_US
dc.rights.urihttp://dspace.mit.edu/handle/1721.1/7582
dc.subjectNutrition and Food Scienceen_US
dc.subject.lcshPenicillinen_US
dc.subject.lcshFermentationen_US
dc.subject.lcshAntibioticsen_US
dc.titleToward an optimum penicillin fermentation by monitoring and controlling growth through computer-aided mass balancing. wen_US
dc.typeThesisen_US
dc.description.degreePh.D.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Dept. of Nutrition and Food Scienceen_US
dc.identifier.oclc07098473en_US


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