2026-09-20T18:11:19Zhttps://dspace.mit.edu/server/oai/requestoai:dspace.mit.edu:1721.1/164832022-01-20T15:56:45Zcom_1721.1_7582com_1721.1_7581col_1721.1_131022
Anthony J. Sinskey.
Akedo, Masakatsu
Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.
Massachusetts Institute of Technology. Department of Nutrition and Food Science
2005-09-16T19:23:59Z
2005-09-16T19:23:59Z
1983
1983
http://hdl.handle.net/1721.1/16483
11402298
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.
MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.
Bibliography: leaves 187-195.
by Masakatsu Akedo.
Ph.D.
197 leaves
9644711 bytes
9644469 bytes
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eng
Massachusetts Institute of Technology
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.
http://dspace.mit.edu/handle/1721.1/7582
Nutrition and Food Science.
Biological formation of acrylic acid by Clostridium propionicum
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