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Use of high pressure for improving the quality and shelf life of frozen fish

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:pg15bg729
Date January 2001
CreatorsSequeira-Munoz, Amaral.
ContributorsSimpson, Benjamin Kofi (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: 37834, Proquest: NQ70151

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