Publication Date
1990
Degree Type
Thesis
Degree Name
Master of Science (MS)
Department
Nutrition and Food Science
Recommended Citation
Gittleson, Beth Rachel, "Quantification of the physical, chemical, and sensory modes of deterioration in sous-vide processed salmon" (1990). Master's Theses. 3315.
DOI: https://doi.org/10.31979/etd.6tet-a8ay
https://scholarworks.sjsu.edu/etd_theses/3315
COinS
