Rho, Kwang Lae2011-11-012011-11-011982http://hdl.handle.net/2097/12837Typescript (photocopy).Digitized by Kansas Correctional IndustriesNoodlesFried foodOxidation-reduction reactionRetardation of autoxidation in ramyon, deep-fried instant noodleThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.