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Effect of applied hydrostatic pressure on the structure and rheological properties of whey proteins

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:1j92g813g
Date January 2004
CreatorsAlvarez, Pedro
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: 81586, Proquest: AAIMR12389

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