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Effects of selected antibrowning agents, selected packaging methods, and storage times on some characteristics of sliced raw potatoes

dc.contributor.advisorWahem, Ibrahim A.
dc.contributor.authorDennis, Jane Elizabeth Bonnet
dc.date.accessioned2019-01-11T19:24:08Z
dc.date.available2019-01-11T19:24:08Z
dc.date.issued1993-05
dc.identifier.urihttps://hdl.handle.net/11244/316872
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleEffects of selected antibrowning agents, selected packaging methods, and storage times on some characteristics of sliced raw potatoes
dc.contributor.committeeMemberStoecker, Barbara J.
dc.contributor.committeeMemberClaypool, P. L.
dc.contributor.committeeMemberKnight, Sue
dc.contributor.committeeMemberWeber, Margaret J.
osu.filenameThesis-1993D-D411e.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineHuman Environmental Sciences
thesis.degree.grantorOklahoma State University


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