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Moisture, sodium, chloride, and hydrogen ion mobility during cooking of Frankfurter emulsion /

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1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487087690129811

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1487087690129811
Date	January 1979
Creators	Mittal, G. S.
Publisher	The Ohio State University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487087690129811
Rights	unrestricted, 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.