| dc.contributor.advisor | Marcus Karel. | en_US |
| dc.contributor.author | Torres, J. Antonio | en_US |
| dc.contributor.other | Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. | en_US |
| dc.date.accessioned | 2011-03-24T20:08:44Z | |
| dc.date.available | 2011-03-24T20:08:44Z | |
| dc.date.copyright | 1984 | en_US |
| dc.date.issued | 1984 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1721.1/61801 | |
| dc.description | Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1984. | en_US |
| dc.description | MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. | en_US |
| dc.description | Bibliography: leaves 150-157. | en_US |
| dc.description.statementofresponsibility | by J. Antonio Torres. | en_US |
| dc.format.extent | 182 leaves | en_US |
| 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 | en_US |
| dc.subject | Nutrition and Food Science. | en_US |
| dc.title | Exploration on the stability of intermediate moisture foods | en_US |
| dc.type | Thesis | en_US |
| dc.description.degree | Ph.D. | en_US |
| dc.contributor.department | Massachusetts Institute of Technology. Department of Nutrition and Food Science | en_US |
| dc.identifier.oclc | 12283032 | en_US |
