Studies on the Heat Inactivation of Sweet Corn Peroxidase and the Relationship Between Peroxidase Activity and Quality of the Frozen Product

Vetter, James Louis

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University of Illinois at Urbana-Champaign

Studies on the Heat Inactivation of Sweet Corn Peroxidase and the Relationship Between Peroxidase Activity and Quality of the Frozen Product

dc:creator Vetter, James Louis

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-05T19:06:44Z (GMT). No. of bitstreams: 1 5801746.pdf: 3867176 bytes, checksum: 7050f4d60e765acdbd854f930246ac25 (MD5) Previous issue date: 1958

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: Vetter, James Louis

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Rights

Language dc:language: eng

Identifiers

dc:identifier.*

Identifier: (UMI)AAI5801746
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/57765

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

Vetter, James Louis. Studies on the Heat Inactivation of Sweet Corn Peroxidase and the Relationship Between Peroxidase Activity and Quality of the Frozen Product. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/57765

Studies on the Heat Inactivation of Sweet Corn Peroxidase and the Relationship Between Peroxidase Activity and Quality of the Frozen Product

Abstract

Degree

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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