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The colour and oxidative stability of cooked pork /

Thesis (Ph. D.)--University of Queensland, 2002. / Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/52248680
Date January 2002
CreatorsHay, Theresa Kathleen Clare.
PublisherSt. Lucia, Qld.,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceColour and oxidative stability of cooked pork</a><br>Read the abstract of the thesis.

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