A Comparison of the Rate of Diffusion of Certain Substances Particularly the Food Materials, Enzymes and Pro-Enzymes

Neill, Alma Jessie

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University of Illinois at Urbana-Champaign

A Comparison of the Rate of Diffusion of Certain Substances Particularly the Food Materials, Enzymes and Pro-Enzymes

dc:creator Neill, Alma Jessie

thesis:degree_name Ph.D.

dc:date1920

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Discipline thesis:degree_discipline: Food Science
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 1920

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Neill, Alma Jessie

Subjects

dc:subject × 5

Rights

Language dc:language: eng

Identifiers

dc:identifier.*

Handle dc:identifier: https://hdl.handle.net/2142/126618&&<https://hdl.handle.net/2142/126618>
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/126618

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

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citation

Neill, Alma Jessie. A Comparison of the Rate of Diffusion of Certain Substances Particularly the Food Materials, Enzymes and Pro-Enzymes. University of Illinois at Urbana-Champaign, 1920. https://hdl.handle.net/2142/126618&&<https://hdl.handle.net/2142/126618>

A Comparison of the Rate of Diffusion of Certain Substances Particularly the Food Materials, Enzymes and Pro-Enzymes

Degree

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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