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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1195575880
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oai_dc
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| spelling |
ndltd-OhioLink-oai-etd.ohiolink.edu-osu11955758802021-08-03T05:52:50Z Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion Mittal, Gauri Shankar 1979 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1195575880 http://rave.ohiolink.edu/etdc/view?acc_num=osu1195575880 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
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| collection |
NDLTD
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| language |
English
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| sources |
NDLTD
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| author |
Mittal, Gauri Shankar
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| spellingShingle |
Mittal, Gauri Shankar
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| author_facet |
Mittal, Gauri Shankar
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| author_sort |
Mittal, Gauri Shankar
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| title |
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| title_short |
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| title_full |
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| title_fullStr |
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| title_full_unstemmed |
Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| title_sort |
moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion
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| publisher |
The Ohio State University / OhioLINK
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| publishDate |
1979
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| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1195575880
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| work_keys_str_mv |
AT mittalgaurishankar moisturesodiumchlorideandhydrogenionmobilityduringcookingoffrankfurteremulsion
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| _version_ |
1719427060844199936
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