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Inhibition of enzymatic browning in food products using bio-ingredients

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:qb98mh361
Date January 2000
CreatorsCrumière, Fabienne.
ContributorsKermasha, Selim (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: 30362, Proquest: MQ64338

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