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Compression of foods during vacuum freeze dehydration.

Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 153-157. / Ph.D.

Identiferoai:union.ndltd.org:MIT/oai:dspace.mit.edu:1721.1/27907
Date January 1979
CreatorsEmami, Seid-Hossein
ContributorsJames M. Flinck and Marcus Karel., Massachusetts Institute of Technology. Department of Nutrition and Food Science
PublisherMassachusetts Institute of Technology
Source SetsM.I.T. Theses and Dissertation
Languageen_US
Detected LanguageEnglish
TypeThesis
Format157 leaves, 6393455 bytes, 6414785 bytes, application/pdf, application/pdf, application/pdf
RightsM.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
RelationMassachusetts Institute of Technology. Dept. of Nutrition and Food Science.

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