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Evaluation of lactic acid bacteria for the acceleration of cheese ripening using pulsed electric fields

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:r781wg57q
Date January 2003
CreatorsBriggs, Stephanie Sheryl
ContributorsNgadi, M. O. (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: 78330, Proquest: AAIMQ88165

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