Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Graduate Thesis Or Dissertation

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Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/79408085z

Descriptions

Attribute Name	Values
Creator	Osman, Hussein Osman Ahmed
Resource Type	Masters Thesis
Date Available	2011-12-20T22:55:34+00:00
Date Issued	1950-12-02
Degree Level	Master's
Degree Name	Master of Science (M.S.)
Degree Field	Food Technology
Degree Grantor	Oregon State College
Commencement Year	1951
Academic Affiliation	Food Technology
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Lime Fruit juices
Declaração de direitos	Copyright Not Evaluated
Publisher	Oregon State College
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/26291

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	OSMANHUSSEIN1951.pdf	2017-08-08	Público	Baixar