Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions

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.

Dades bibliogràfiques
Autor principal:	Bhatia, Darshan Singh
Altres autors:	B. E. Proctor.
Format:	Thesis
Idioma:	eng
Publicat:	Massachusetts Institute of Technology 2017
Matèries:	Food Technology
Accés en línia:	http://hdl.handle.net/1721.1/108871

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