Return to search

The effect of chemical preservatives on inhibition of potato browning, volatile organic compounds profile, and microbial inhibition

No description available.
Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1339015151
Date18 July 2012
CreatorsMosneaguta, Ruslan
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1339015151
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Page generated in 0.002 seconds