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Effect of high pressure treatment on the kinetics of enzyme inactivation and microbial destruction in apple juice

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:df65v841t
Date January 2003
CreatorsRiahi, Esmaeil
ContributorsRamaswamy, H. S. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 84424, Proquest: AAINQ88568

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