Microbial modification of egg albumen to improve its functional and physicochemical properties
dc.contributor.author | White, Andrea Lynne Mitchell, | en_US |
dc.date.accessioned | 2013-12-18T22:26:37Z | |
dc.date.available | 2013-12-18T22:26:37Z | |
dc.date.issued | 2000 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | xiv, 138 leaves : | en_US |
dc.identifier | (Sirsi) a2148298 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/22690 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Microbial modification of egg albumen to improve its functional and physicochemical properties | en_US |
dc.type | master thesis | en_US |
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