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Thermodynamic and structural properties related to the gelation of whey proteins

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:t722hb72p
Date January 1995
CreatorsBoye, Joyce Irene Ashami
ContributorsAlli, Inteaz (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.
RelationPid: 28994, Proquest: NN08083

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