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Title:Improved Pungency and Color Stabilization of Horseradish Sauce by Chemical Additives and Processing Treatments
Author(s):Aung, Thein
Department / Program:Food Science
Discipline:Food Science
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
Issue Date:1967
Type:Text
Description:156 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1967.
URI:http://hdl.handle.net/2142/60491
Other Identifier(s):(UMI)AAI6801704
Date Available in IDEALS:2014-12-09
Date Deposited:1967


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