Return to search

Release of flavor compounds from full fat and low fat ice creams during eating /

Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 235-242). Also available on the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/52491144
Date January 2002
CreatorsChung, Seo-Jin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic books.
Sourcefree to MU campus, to others for purchase

Page generated in 0.0018 seconds