The role of noncovalent forces in the micellization phenomenon using the globulin, legumin, as a study system

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dc.contributor.authorGeorgiou, Charalabosen_US
dc.date.accessioned2013-02-13T15:54:47Z
dc.date.available2013-02-13T15:54:47Z
dc.date.issued1988en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent[iii], vii, 133 [i.e. 136] leaves :en_US
dc.identifierocm72718019en_US
dc.identifier.urihttp://hdl.handle.net/1993/16605
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe role of noncovalent forces in the micellization phenomenon using the globulin, legumin, as a study systemen_US
dc.typemaster thesisen_US
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