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Comparison of taste test scores with peroxide values of frozen pink salmon

Graduation date: 1951

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26198
Date07 May 1951
CreatorsBrock, James Richard
ContributorsWorthington, Oliver J.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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