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Egg protein interactions with phenolic compounds: effect on protein properties

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:7h149t05t
Date January 2013
CreatorsHassan, Mohamed S A
ContributorsInteaz Alli (Internal/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: 117210

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