Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions
Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950.
Main Author: | Bhatia, Darshan Singh |
---|---|
Other Authors: | B. E. Proctor. |
Format: | Thesis |
Language: | eng |
Published: |
Massachusetts Institute of Technology
2017
|
Subjects: | |
Online Access: | http://hdl.handle.net/1721.1/108871 |
Similar Items
-
Aspects of physical and chemical alterations to proteins during food processing - some implications for nutrition
by: Juliet A. Gerrard, et al.
Published: (2012) -
Synthesis of high voltage cathode materials for aqueous Al-ion battery
by: Fatin Umirah Jumadi
Published: (2021) -
Cathodic electrodeposition of SnS thin films from aqueous solution
by: Zainal, Zulkarnain, et al.
Published: (1996) -
Physical and Chemical Properties of Buffalo Skin Gelatin Extracted Using Crude Acid Protease from Goat Abomasum
by: Hasna, Tanalyna, et al.
Published: (2023) -
Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid
by: Wulandari, Dwi, et al.
Published: (2016)