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dc.contributor.advisorB. E. Proctor.en_US
dc.contributor.authorBrody, Aaron Len_US
dc.date.accessioned2007-01-10T16:07:42Z
dc.date.available2007-01-10T16:07:42Z
dc.date.issued1957en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/35432
dc.descriptionThesis (Ph.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1957.en_US
dc.descriptionVita.en_US
dc.descriptionBibliography: leaves 263-270.en_US
dc.description.statementofresponsibilityby Aaron Leo Brody.en_US
dc.format.extentviii, 273 leavesen_US
dc.format.extent15544245 bytes
dc.format.extent15543870 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.titleMasticatory properties of foods by the strain gage denture tenderometeren_US
dc.typeThesisen_US
dc.description.degreePh.D.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Dept. of Food Technologyen_US
dc.identifier.oclc31948214en_US


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