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YangTsungShi1994 em sm.pdf (739.08 KB)
ETD Abstract Container
Abstract Header
Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods
Author Info
Yang, Tsung Shi
Permalink:
http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862
Abstract Details
Year and Degree
1994, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Abstract
Committee
David B. Min (Advisor)
Ahmed E. Yousef (Committee Member)
Poul M. T. Hansen (Committee Member)
Michael E. Mangino (Committee Member)
Pages
109 p.
Subject Headings
Food Science
;
Nutrition
Recommended Citations
Refworks
EndNote
RIS
Mendeley
Citations
Yang, T. S. (1994).
Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods
[Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862
APA Style (7th edition)
Yang, Tsung.
Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods.
1994. Ohio State University, Doctoral dissertation.
OhioLINK Electronic Theses and Dissertations Center
, http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.
MLA Style (8th edition)
Yang, Tsung. "Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods." Doctoral dissertation, Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862
Chicago Manual of Style (17th edition)
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Document number:
osu1391765862
Download Count:
299
Copyright Info
© 1994, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.