Return to search

Effect of k-casein glycosylation on the properties of milk

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:qv33rz57w
Date January 1994
CreatorsAyers, Carolyn
ContributorsRobitaille, Gilles (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: 26234, Proquest: MM94733

Page generated in 0.0015 seconds