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The use of enzyme inhibitor and high hydrostatic pressure to formulate fish gels of superior quality

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:794080204
Date January 1995
CreatorsSareevoravitkul, Ramon
ContributorsSimpson, B. K. (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: MM12265, Pid: 23423

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