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dc.contributor.authorKrebs, Barbara S.en_US
dc.date.accessioned2017-01-30T21:03:04Z
dc.date.available2017-01-30T21:03:04Z
dc.date.issued1963en_US
dc.identifier.urihttp://hdl.handle.net/10919/74558
dc.format.extent79 leavesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Polytechnic Instituteen_US
dc.rightsThe authors of the theses and dissertations are the copyright owners. Virginia Techs Digital Library and Archives has their permission to store and provide access to these works.en_US
dc.subject.lccLD5655.V855 1963.K733en_US
dc.subject.lcshApplesauceen_US
dc.subject.lcshCanned applesauceen_US
dc.titleEffect of processing and storage conditions upon canned apple sauce headspace gas compositionen_US
dc.typeThesisen_US
dc.contributor.departmentFood Technologyen_US
dc.description.degreeMaster of Scienceen_US
dc.identifier.oclc21999433en_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Instituteen_US
thesis.degree.disciplineFood Technologyen_US
dc.type.dcmitypeTexten_US


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