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Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.

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  1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
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Food Science
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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1478107372378977
Date January 2016
CreatorsMirondo, Rita Akinyi
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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