Return to search

The influence of hydrocolloids on frozen food stability /

Thesis (M. Phil.)--University of Hong Kong, 2002. / Includes bibliographical references (leaves.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/52068776
Date January 2001
CreatorsLo, Cheuk-ting.
PublisherHong Kong : University of Hong Kong,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceView the Table of Contents & Abstract

Page generated in 0.0023 seconds