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University of Illinois at Urbana-Champaign
Chemical and Nutritive Changes in Thermally Oxidized Edible Fats and Oils
Abstract
dc:descriptionMade available in DSpace on 2014-12-05T19:06:40Z (GMT). No. of bitstreams: 1 0018154.pdf: 3417411 bytes, checksum: 402dc990865bc270d2d180606d586ca9 (MD5) Previous issue date: 1956
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Technology
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Johnson, Ogden Carl
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI0018154
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/57754