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Release of flavor compounds from full fat and low fat ice creams during eating

Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 235-242). Also available on the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/52823073
Date January 2002
CreatorsChung, Seo-Jin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic books.
Sourcefree to MU campus, to others for purchase

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