Open AccessEffects of geometric shape and serving temperature on quality characteristics of irradiated bologna and frankfurters
Author(s) -
Adam L. Krause
Publication year - 2008
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/etd-180810-1981
Subject(s) - irradiation , quality (philosophy) , materials science , geometric shape , food science , mechanical engineering , environmental science , chemistry , mechanics , mathematics , physics , engineering , geometry , nuclear physics , quantum mechanics
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