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An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:nk322d59x
Date January 2011
CreatorsGomaa, Ahmed
ContributorsAshraf A Ismail (Internal/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: 97061

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