Return to search

Functionality hydrophobicity relationships of selected food proteins

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:fx719n183
Date January 1993
CreatorsArbabzadeh, Sima-Dokht
ContributorsAlli, I. (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: 69580, Proquest: AAIMM87922

Page generated in 0.0039 seconds