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Factors affecting the structure and oil content of steamed-and-fried instant noodles /

Thesis (M. Phil.)--University of Hong Kong, 2000. / Includes bibliographical references (leaves 208-219).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/51370675
Date January 2000
CreatorsChu, Tsui-shan.
PublisherHong Kong : University of Hong Kong,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceView the Table of Contents & Abstract.

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