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Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips
Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips
- 자료유형
- 학위논문
- Control Number
- 0015495876
- International Standard Book Number
- 9781085645508
- Dewey Decimal Classification Number
- 547
- Main Entry-Personal Name
- Qiu, Xiao.
- Publication, Distribution, etc. (Imprint
- [Sl] : North Carolina State University, 2019
- Publication, Distribution, etc. (Imprint
- Ann Arbor : ProQuest Dissertations & Theses, 2019
- Physical Description
- 225 p
- General Note
- Source: Dissertations Abstracts International, Volume: 81-03, Section: B.
- General Note
- Advisor: Yencho, George
- Dissertation Note
- Thesis (Ph.D.)--North Carolina State University, 2019.
- Subject Added Entry-Topical Term
- Food science
- Subject Added Entry-Topical Term
- Agricultural engineering
- Subject Added Entry-Topical Term
- Organic chemistry
- Added Entry-Corporate Name
- North Carolina State University.
- Host Item Entry
- Dissertations Abstracts International. 81-03B.
- Host Item Entry
- Dissertation Abstract International
- Electronic Location and Access
- 로그인을 한후 보실 수 있는 자료입니다.
- Control Number
- joongbu:567641
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