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Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:v405s988s
Date January 2005
CreatorsLi, Yunsheng, 1972-
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.
RelationProquest: AAIMR12488, Pid: 82277

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