Return to search

Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:qr46r280m
Date January 2002
CreatorsChiu, Lawrende, 1968-
ContributorsRamaswamy, Hosahalli S. (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.
RelationProquest: MQ78847, Pid: 33730

Page generated in 0.0022 seconds