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Mechanical compression of food products during freeze-drying through force produced by springs.

Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Microfiche copy available in Archives and Science. / Bibliography: leaves 121-127. / M.S.

Identiferoai:union.ndltd.org:MIT/oai:dspace.mit.edu:1721.1/27886
Date January 1976
CreatorsEmami, Seid-Hossein
ContributorsJames M. Flink., Massachusetts Institute of Technology. Department of Nutrition and Food Science
PublisherMassachusetts Institute of Technology
Source SetsM.I.T. Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis
Format167 leaves, 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/1721.1/27886, http://dspace.mit.edu/handle/1721.1/7582

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