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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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