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Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability

Thesis (Ph.D. (Food Science)--University of Pretoria, 2007. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/233283452
Date January 2007
CreatorsMostert, Mathilda Elizabeth.
PublisherPretoria : [s.n.],
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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