The effect of freezing on microscopic structure and palatability of French-fried potatoes Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/bv73c3117

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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-03T17:33:21Z (GMT) No. of bitstreams: 1 LYMANSHIRLEY1960.pdf: 5499577 bytes, checksum: 7b13a2f4b435c99a654699958cdcb71d (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-13T23:07:38Z (GMT) No. of bitstreams: 1 LYMANSHIRLEY1960.pdf: 5499577 bytes, checksum: 7b13a2f4b435c99a654699958cdcb71d (MD5)
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-13T18:07:59Z No. of bitstreams: 1 LYMANSHIRLEY1960.pdf: 5499577 bytes, checksum: 7b13a2f4b435c99a654699958cdcb71d (MD5)
  • description.provenance : Made available in DSpace on 2012-01-03T17:33:21Z (GMT). No. of bitstreams: 1 LYMANSHIRLEY1960.pdf: 5499577 bytes, checksum: 7b13a2f4b435c99a654699958cdcb71d (MD5) Previous issue date: 1960-05-02

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