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The binding reactions of sulfur containing compounds with proteins and their effect on food flavour

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.369092

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:369092
Date	January 2001
Creators	Adams, Rachel Louise
Publisher	University of Reading
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation