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・ Philip Leder
・ Philip Ledger
・ Philip Lee
・ Philip Lee (cricketer)
・ Philip Lee Tau Sang
・ Philip Lee Williams
・ Philip Lee, Sr.
・ Philip Leget Edwards
・ Philip Lehman
・ Philip Lehr
・ Philip Lempriere
・ Philip Leo O'Reilly
・ Philip Leo Sullivan
・ Philip Leslie Hale
・ Philip K. Allen
Philip K. Bates
・ Philip K. Chapman
・ Philip K. Dick
・ Philip K. Dick Award
・ Philip K. Dick bibliography
・ Philip K. Eichner
・ Philip K. Gleed
・ Philip K. Howard
・ Philip K. Lundeberg
・ Philip K. Paulson
・ Philip K. Wrigley
・ Philip Kaloki
・ Philip Kamin
・ Philip Kan Gotanda
・ Philip Kapleau


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Philip K. Bates : ウィキペディア英語版
Philip K. Bates
Philip K. Bates (July 2, 1902 – December 21, 1993) was an American food scientist who was involved in the development of food freezing, dehydration, and concentration both in academia and in industry.
==Early life==
A native of Massachusetts, Bates earned his S.B. in biology and public health in 1924 from the Massachusetts Institute of Technology (MIT). He would later earn his Ph.D in bacteriology from MIT in December 1928. While pursuing his PhD, Bates worked at MIT, Boston University's School of Medicine, Tufts University School of Dental Medicine, and Tufts University School of Medicine.

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