Factors affecting the structure and oil content of steamed-and-fried instant noodles /

Description

Thesis (M. Phil.)--University of Hong Kong, 2000. / Includes bibliographical references (leaves 208-219).

Links & Downloads

1. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/51370675
Date	January 2000
Creators	Chu, Tsui-shan.
Publisher	Hong Kong : University of Hong Kong,
Source Sets	OCLC
Language	English
Detected Language	English
Source	View the Table of Contents & Abstract.