The effect of high-temperature short-time sterilization on the free amino acid content of milk

Thumbnail Image
Files
Parsons_The_effect.pdf(1.79 MB)
Date
1963
Authors
Parsons, John Gordon.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Citation
URI
http://hdl.handle.net/1993/29348
Collections
FGS - Electronic Theses and Practica