Stabilization of Food Products Against Oxidative Changes by Use of Oat Flour and an Hexane Extract of Oat Flour

dc.contributor.advisor	Heller, V. G.
dc.contributor.author	Koenig, Virgil LeRoy
dc.date.accessioned	2016-11-16T22:10:44Z
dc.date.available	2016-11-16T22:10:44Z
dc.date.issued	1938
dc.identifier.uri	https://hdl.handle.net/11244/46704
dc.format	application/pdf
dc.language	en_US
dc.rights	Copyright 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.title	Stabilization of Food Products Against Oxidative Changes by Use of Oat Flour and an Hexane Extract of Oat Flour
dc.type	text
osu.filename	Thesis-1938-K81s.pdf
osu.accesstype	Open Access
dc.type.genre	Thesis

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