A comparative survey of certain factors resulting from the lyophilization of cooked shrimp

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dc.contributor.authorRuth, Ruby Nell Mcmahan
dc.date.accessioned2016-11-07T19:47:14Z
dc.date.available2016-11-07T19:47:14Z
dc.date.issued1970-08-31
dc.description.sponsorshipBrown, Wilma Dr. Bateman, Jessie Dr. Johnson, Bernadine Dr. Milner, Alice Dr. Fuerst, Robert Dr.en_US
dc.identifier.urihttp://hdl.handle.net/11274/8409
dc.language.isoen_USen_US
dc.publisherTexas Woman's Universityen_US
dc.subjectShrimpsen_US
dc.subjectFreeze-dryingen_US
dc.titleA comparative survey of certain factors resulting from the lyophilization of cooked shrimpen_US
dc.typeDissertationen_US
thesis.degree.disciplineFoods and Nutrition

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