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

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dc.contributor.authorParsons, John Gordon.en_US
dc.date.accessioned2014-11-25T21:00:34Z
dc.date.available2014-11-25T21:00:34Z
dc.date.issued1963en_US
dc.degree.disciplineDairy Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent43 leaves :en_US
dc.identifierocm72795778en_US
dc.identifier.urihttp://hdl.handle.net/1993/29348
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effect of high-temperature short-time sterilization on the free amino acid content of milken_US
dc.typemaster thesisen_US
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