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Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice

Thesis (Ph. D.)--Ohio State University, 2003. / Title from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/53138296
Date January 2003
CreatorsBoff, Jeffrey Michael,
PublisherColumbus, OH : Ohio State University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to this title online

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