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The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Graduation date: 1952

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26307
Date25 September 1951
CreatorsCain, R. F. (Robert Farmer), 1917-2008
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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