Return to search

Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

No description available.
Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.72822
Date January 1986
CreatorsKupranycz, Donna B. (Donna Bohdanka)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageDoctor of Philosophy (Department of Food Science and Agricultural Chemistry.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 000419425, proquestno: AAINL34427, Theses scanned by UMI/ProQuest.

Page generated in 0.0018 seconds