| dc.contributor.advisor | Alfred E. Harper. | en_US |
| dc.contributor.author | Boctor, Amal M., 1935- | en_US |
| dc.date.accessioned | 2005-09-16T19:43:59Z | |
| dc.date.available | 2005-09-16T19:43:59Z | |
| dc.date.issued | 1967 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/16525 | |
| dc.description | Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Technology, 1967. | en_US |
| dc.description | Vita. | en_US |
| dc.description | Includes bibliographical references (leaves 199-200). | en_US |
| dc.description.statementofresponsibility | by Amal M. Boctor | en_US |
| dc.format.extent | 205 leaves | en_US |
| dc.format.extent | 17851986 bytes | |
| dc.format.extent | 17851741 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 | Some nutritional and biochemical aspects of tyrosine toxicity and lysine availability | 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 | 37453135 | en_US |
