Chemical and sensory studies of the oxidative deterioration of flavor in canned whitefish
dc.contributor.author | Schwartz, Candice Anne | en_US |
dc.date.accessioned | 2012-12-14T15:40:57Z | |
dc.date.available | 2012-12-14T15:40:57Z | |
dc.date.issued | 1973 | en_US |
dc.degree.discipline | Foods and Nutrition | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | ix, 104 p. | en_US |
dc.identifier | ocm72802488 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/13279 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Chemical and sensory studies of the oxidative deterioration of flavor in canned whitefish | en_US |
dc.type | master thesis | en_US |
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