| dc.contributor.advisor | Anthony J. Sinskey. | en_US |
| dc.contributor.author | Akedo, Masakatsu | en_US |
| dc.contributor.other | Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. | en_US |
| dc.date.accessioned | 2005-09-16T19:23:59Z | |
| dc.date.available | 2005-09-16T19:23:59Z | |
| dc.date.copyright | 1983 | en_US |
| dc.date.issued | 1983 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/16483 | |
| dc.description | Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983. | en_US |
| dc.description | MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. | en_US |
| dc.description | Bibliography: leaves 187-195. | en_US |
| dc.description.statementofresponsibility | by Masakatsu Akedo. | en_US |
| dc.format.extent | 197 leaves | en_US |
| dc.format.extent | 9644711 bytes | |
| dc.format.extent | 9644469 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | eng | en_US |
| dc.publisher | Massachusetts Institute of Technology | en_US |
| dc.rights | M.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.uri | http://dspace.mit.edu/handle/1721.1/7582 | |
| dc.subject | Nutrition and Food Science. | en_US |
| dc.title | Biological formation of acrylic acid by Clostridium propionicum | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | Ph.D. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Nutrition and Food Science | en_US |
| dc.identifier.oclc | 11402298 | en_US |
