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Filtering by: Alternative title ssim EC 650 Academic Affiliation Food Technology Decade 1950-1959

Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days

Creator:

Thompson, Robert Hugh

Resource Type:

Masters Thesis

Full Text:

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Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

Creator:

Lundeen, Glen Alfred

Resource Type:

Dissertation