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dc.contributor.authorSylvia, Stephen F.en_US
dc.date.accessioned2014-03-14T21:44:23Z
dc.date.available2014-03-14T21:44:23Z
dc.date.issued1992en_US
dc.identifier.otheretd-09042008-063636en_US
dc.identifier.urihttp://hdl.handle.net/10919/44525
dc.format.mediumBTDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartLD5655.V855_1992.S978.pdfen_US
dc.subjectLow-fat foods.en_US
dc.subject.lccLD5655.V855 1992.S978en_US
dc.titleEffects of physiological state, temperature, water, and extended mixing on low-fat, high-added water frankfurtersen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09042008-063636/en_US
dc.date.sdate2008-09-04en_US
dc.date.rdate2008-09-04
dc.date.adate2008-09-04en_US


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