| 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.identifier | ocm72772471 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/13388 | |
| dc.description.abstract | en_US | |
| dc.format.extent | viii, 70 leaves : | en_US |
| dc.language | en | en_US |
| dc.rights | en_US | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| 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 | info:eu-repo/semantics/masterThesis | |
| dc.degree.discipline | Food Science | en_US |
| View Statistics |
