dc.contributor.advisor | Bernard E. Proctor. | en_US |
dc.contributor.author | Lirot, Stephen John | en_US |
dc.date.accessioned | 2005-09-16T19:39:14Z | |
dc.date.available | 2005-09-16T19:39:14Z | |
dc.date.issued | 1955 | en_US |
dc.identifier.uri | http://hdl.handle.net/1721.1/16515 | |
dc.description | Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1955. | en_US |
dc.description | Includes bibliographical references (leaves 114-118). | en_US |
dc.description.statementofresponsibility | by Stephen John Lirot. | en_US |
dc.format.extent | v, 141 leaves | en_US |
dc.format.extent | 17009269 bytes | |
dc.format.extent | 17009028 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 | Food Technology | en_US |
dc.title | A study of some factors affecting the quality of precooked frozen fish sticks | en_US |
dc.type | Thesis | en_US |
dc.description.degree | M.S. | en_US |
dc.contributor.department | Massachusetts Institute of Technology. Department of Food Technology | en_US |
dc.identifier.oclc | 31430294 | en_US |