NDLTD Global ETD Search
Return to search

Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.

No description available.
Links & Downloads
  1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
Tags
Food Science
Additional Fields
Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1478107372378977
Date January 2016
CreatorsMirondo, Rita Akinyi
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Page generated in 0.0022 seconds