An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /

Description

Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1997. / Includes bibliographical references (leaves 168-205).

Links & Downloads

1. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.102144/index.html

Tags

Cheese Hydrocolloids.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/224535957
Date	January 1997
Creators	Lam, Senator Henry.
Publisher	Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, Hawkesbury,
Source Sets	OCLC
Language	English
Detected Language	English
Source	View thesis