{"id":{"repo_id":"mit","oai_identifier":"oai:dspace.mit.edu:1721.1/108871"},"canonical_url":"https://search.dev.ndltd.org/etd/mit/oai:dspace.mit.edu:1721.1/108871","repository":{"repo_id":"mit","name":"MIT","base_url":"https://dspace.mit.edu/oai/request"},"display":{"title":"Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions","abstract":"Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950.","abstract_html":"Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950.","abstract_has_math":false,"creators":["Bhatia, Darshan Singh"],"institution":"Massachusetts Institute of Technology","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":"Massachusetts Institute of Technology. Department of Food Technology","school":null,"contributors":[],"advisors":["B. E. Proctor."],"committee_chairs":[],"committee_members":[],"year":1950,"date_issued":"1950","date_published":"1950","updated_at":"2026-07-22T22:21:25Z","subjects":["Food Technology"],"languages":["eng"],"rights":["MIT theses are protected by copyright. They may be viewed, downloaded, or printed from this source but further reproduction or distribution in any format is prohibited without written permission."],"rights_urls":["http://dspace.mit.edu/handle/1721.1/7582"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/1721.1/108871","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["B. E. Proctor."]},{"key":"dc:contributor.department","label":"Department","values":["Massachusetts Institute of Technology. Department of Food Technology"]},{"key":"dc:creator","label":"Author","values":["Bhatia, Darshan Singh"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-05-11T19:53:05Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-05-11T19:53:05Z"]},{"key":"dc:date.issued","label":"Date","values":["1950"]},{"key":"dc:publisher","label":"Institution","values":["Massachusetts Institute of Technology"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Food Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["MIT theses are protected by copyright. They may be viewed, downloaded, or printed from this source but further reproduction or distribution in any format is prohibited without written permission."]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://dspace.mit.edu/handle/1721.1/7582"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/1721.1/108871"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950.","Bibliography: leaves 234-245."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Sc.D."]},{"key":"dc:title","label":"Title","values":["Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions"]}]}],"canonical_facts":{"dc:contributor.advisor":["B. E. Proctor."],"dc:contributor.department":["Massachusetts Institute of Technology. Department of Food Technology"],"dc:creator":["Bhatia, Darshan Singh"],"dc:date.accessioned":["2017-05-11T19:53:05Z"],"dc:date.available":["2017-05-11T19:53:05Z"],"dc:date.issued":["1950"],"dc:description":["Thesis (Sc.D.) Massachusetts Institute of Technology. Dept. of Food Technology, 1950.","Bibliography: leaves 234-245."],"dc:description.degree":["Sc.D."],"dc:identifier.uri":["http://hdl.handle.net/1721.1/108871"],"dc:language.iso":["eng"],"dc:publisher":["Massachusetts Institute of Technology"],"dc:rights":["MIT theses are protected by copyright. They may be viewed, downloaded, or printed from this source but further reproduction or distribution in any format is prohibited without written permission."],"dc:rights.uri":["http://dspace.mit.edu/handle/1721.1/7582"],"dc:subject":["Food Technology"],"dc:title":["Chemical and physical effects of super-voltage cathode rays on amino acids in foods and in aqueous solutions"],"dc:type":["Thesis"]},"updated_at":"2026-07-22T22:21:25Z"}