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Effects of protein-lipid interactions on physiochemical and functional properties of food proteins

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:rx913r53s
Date January 2002
CreatorsAlzagtat, Ahmeda A.
ContributorsAlli, I. (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.
RelationProquest: NQ78638, Pid: 38144

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