Improved Pungency and Color Stabilization of Horseradish Sauce by Chemical Additives and Processing Treatments

Aung, Thein

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University of Illinois at Urbana-Champaign

Improved Pungency and Color Stabilization of Horseradish Sauce by Chemical Additives and Processing Treatments

dc:creator Aung, Thein

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-09T14:36:57Z (GMT). No. of bitstreams: 1 6801704.pdf: 4078820 bytes, checksum: 51d659a07a98f81954519c2cc8b725f5 (MD5) Previous issue date: 1967

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Food Science
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2014

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Aung, Thein

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Identifiers

dc:identifier.*

Identifier: (UMI)AAI6801704
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/60491

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Aung, Thein. Improved Pungency and Color Stabilization of Horseradish Sauce by Chemical Additives and Processing Treatments. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/60491

Improved Pungency and Color Stabilization of Horseradish Sauce by Chemical Additives and Processing Treatments

Abstract

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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