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Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:ng451j48c
Date January 2009
CreatorsYu, Li Juan
ContributorsMichael O Ngadi (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: 66663

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