A study of hot water blanch systems and the simulation of model blanch systems and their effect on the quality of potato chips
dc.contributor.author | Gerbasi, Gerald John | en_US |
dc.date.accessioned | 2012-12-14T17:49:45Z | |
dc.date.available | 2012-12-14T17:49:45Z | |
dc.date.issued | 1974 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | viii, 70 leaves : | en_US |
dc.identifier | ocm72772471 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/13388 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | A study of hot water blanch systems and the simulation of model blanch systems and their effect on the quality of potato chips | en_US |
dc.type | master thesis | en_US |
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