Log In
Email address
Password
non-UMass log in
or
Log in with your NetID
New non-UMass user? Click here to register.
Have you forgotten your password?
Home
Discover ScholarWorks
Statistics
Top Items
Top Authors
Top Subjects
Top Countries
My Top Items
My Top Countries
Home
Dissertations & Theses
Masters Theses
The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
Loading...
Publication
The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
Griffiths, Francis P.
Abstract
Type
open
article
thesis
Date
1932
Publisher
Degree
Thesis (M.S.)
Advisors
Rights
License
Files
Name:
useofsmokeinprep00grif.pdf
Size:
2.14 MB
Kind:
Adobe PDF
Research Projects
Organizational Units
Journal Issue
Embargo
URI
https://hdl.handle.net/20.500.14394/45056
DOI
https://doi.org/10.7275/6871117
Publisher Version
Embedded videos
Collections
Masters Theses
Full item page
Show statistical information