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A study of some factors affecting the quality of precooked frozen fish sticks

dc.contributor.advisorBernard E. Proctor.en_US
dc.contributor.authorLirot, Stephen Johnen_US
dc.date.accessioned2005-09-16T19:39:14Z
dc.date.available2005-09-16T19:39:14Z
dc.date.issued1955en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/16515
dc.descriptionThesis (M.S.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1955.en_US
dc.descriptionIncludes bibliographical references (leaves 114-118).en_US
dc.description.statementofresponsibilityby Stephen John Lirot.en_US
dc.format.extentv, 141 leavesen_US
dc.format.extent17009269 bytes
dc.format.extent17009028 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.publisherMassachusetts Institute of Technologyen_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/1721.1/7582
dc.subjectFood Technologyen_US
dc.titleA study of some factors affecting the quality of precooked frozen fish sticksen_US
dc.typeThesisen_US
dc.description.degreeM.S.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Department of Food Technologyen_US
dc.identifier.oclc31430294en_US


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