Effect of Biochemical and Processing Treatments of Pungency and Color Stability of Horseradish Sauce

Wang, Feng-Jou

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University of Illinois at Urbana-Champaign

Effect of Biochemical and Processing Treatments of Pungency and Color Stability of Horseradish Sauce

dc:creator Wang, Feng-Jou

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-10T22:38:16Z (GMT). No. of bitstreams: 1 7114982.pdf: 6023312 bytes, checksum: 64d5bb7c506031268f46040c20772ea5 (MD5) Previous issue date: 1970

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: Wang, Feng-Jou

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Identifiers

dc:identifier.*

Identifier: (UMI)AAI7114982
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/63780

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

Wang, Feng-Jou. Effect of Biochemical and Processing Treatments of Pungency and Color Stability of Horseradish Sauce. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/63780

Effect of Biochemical and Processing Treatments of Pungency and Color Stability of Horseradish Sauce

Abstract

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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