Some factors affecting the stability of erythrosine dye in cherry tissue

Description

Graduation date: 1940

Links & Downloads

1. http://hdl.handle.net/1957/26084

Tags

Cherry

Canning and preserving

Coloring matter in food

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26084
Date	06 1900
Creators	Van Blaricom, Lester Oscar
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation