Show simple item record

Formation of alkylpyrazine compounds and their role in the flavor of roasted foods

dc.contributor.advisorOdell, George V.
dc.contributor.authorKoehler, Philip Edward
dc.date.accessioned2016-03-09T22:48:56Z
dc.date.available2016-03-09T22:48:56Z
dc.date.issued1969-08
dc.identifier.urihttps://hdl.handle.net/11244/32812
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.titleFormation of alkylpyrazine compounds and their role in the flavor of roasted foods
dc.contributor.committeeMemberKoeppe, Roger E.
dc.contributor.committeeMemberMatlock, Ralph S.
dc.contributor.committeeMemberNelson, Eldon C.
dc.contributor.committeeMemberHodnett, Ernest M.
osu.filenameThesis-1969D-K77f.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineBiochemistry
thesis.degree.grantorOklahoma State University


Files in this item

Thumbnail
Name:
Thesis-1969D-K77f.pdf
Size:
3.610Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record