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dc.contributor.advisorM. Karel and J.M. Flink.en_US
dc.contributor.authorTsourouflis, Spyros Panayiotis Constantinosen_US
dc.date.accessioned2007-08-03T19:14:17Z
dc.date.available2007-08-03T19:14:17Z
dc.date.issued1975en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/38445
dc.descriptionThesis. 1975. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.en_US
dc.descriptionBibliography: leaves 109-112.en_US
dc.format.extent134 leavesen_US
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.subjectNutrition and Food Scienceen_US
dc.subject.lcshCarbohydratesen_US
dc.subject.lcshFreeze-dryingen_US
dc.subject.lcshFreeze-dried foodsen_US
dc.titleCollapse temperature of freeze-dried carbohydrate solutions : effects of composition and moisture content.en_US
dc.typeThesisen_US
dc.description.degreeM.S.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Dept. of Nutrition and Food Scienceen_US
dc.identifier.oclc02076790en_US


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