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Heating Protocol for the Construction of a Statistical Model Predicting the Texture Parameters of Commercially Available Baby Foods

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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:miami15874852673775
Date22 April 2020
CreatorsLunt, Phillip E.
PublisherMiami University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=miami15874852673775
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.

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