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N-glycosylation and gelling properties of ovomucin from egg white

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Identifer	oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:AEU.uuid#764e0e6d-b54b-48c8-9998-25d032a0cc69
Creators	Offengenden, Marina
Publisher	University of Alberta
Source Sets	Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
Language	English
Detected Language	English
Type	Thesis
Format	application/pdf