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The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde

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dc.contributor.authorGriffiths, Francis P.
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentChemistry
dc.date2023-09-23T11:46:45.000
dc.date.accessioned2024-04-26T20:43:12Z
dc.date.available2024-04-26T20:43:12Z
dc.date.issued1932
dc.description.degreeThesis (M.S.)
dc.identifier.doihttps://doi.org/10.7275/6871117
dc.identifier.oclc14911622
dc.identifier.urihttps://hdl.handle.net/20.500.14394/45056
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2710&context=theses&unstamped=1
dc.source.statuspublished
dc.subjectFormaldehyde
dc.subjectSmoked fish
dc.subjectHaddock
dc.titleThe use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
dc.typeopen
dc.typearticle
dc.typethesis
digcom.contributor.authorGriffiths, Francis P.
digcom.identifiertheses/1574
digcom.identifier.contextkey6871117
digcom.identifier.submissionpaththeses/1574
dspace.entity.typePublication
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