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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.authorGerbasi, Gerald Johnen_US
dc.date.accessioned2012-12-14T17:49:45Z
dc.date.available2012-12-14T17:49:45Z
dc.date.issued1974en_US
dc.identifierocm72772471en_US
dc.identifier.urihttp://hdl.handle.net/1993/13388
dc.description.abstracten_US
dc.format.extentviii, 70 leaves :en_US
dc.language.isoengen_US
dc.rightsen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleA study of hot water blanch systems and the simulation of model blanch systems and their effect on the quality of potato chipsen_US
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US


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