An experimental study of the comparative effect of rapid and slow freezing upon the chemical composition and food values of certain protein substances

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dc.contributor.authorFinn, Donovan Bartleyen_US
dc.date.accessioned2012-11-13T21:09:32Z
dc.date.available2012-11-13T21:09:32Z
dc.date.issued1929en_US
dc.degree.disciplineBiochemistryen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.identifierocm72769497en_US
dc.identifier.urihttp://hdl.handle.net/1993/11352
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleAn experimental study of the comparative effect of rapid and slow freezing upon the chemical composition and food values of certain protein substancesen_US
dc.typemaster thesisen_US
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