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Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:v118rf29k
Date January 1986
CreatorsKupranycz, Donna B. (Donna Bohdanka)
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.
RelationProquest: AAINL34427, Pid: 72822

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