Date of Award
1936
Document Type
Thesis
Degree Name
Master of Arts (M.A.)
Department
Chemistry
First Advisor
A. T. Bawden
Abstract
Because of the nutritious value of sodium glutamate and its meat-Like flavor, won 18 very pleasing to most people, and hence Its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if too optimum continuous of protein hydrolysis were found, tho manufacturing metnous could be made a.highly successful enterprise.
Pages
51
Recommended Citation
Henrickson, Angus V.. (1936). A Study of methods of Determining the Rate of Acid Hydrolysis of Wheat Gluten. University of the Pacific, Thesis. https://scholarlycommons.pacific.edu/uop_etds/4172
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