Influence of pH on the viscosity of yolk products

Description

Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/53788687.html

Tags

Eggs. Frozen eggs.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608482664
Date	January 1969
Creators	Drye, Karl Arthur,
Source Sets	OCLC
Language	English
Detected Language	English