| dc.contributor.author | Finn, Donovan Bartley
|
en_US |
| dc.date.accessioned | 2012-11-13T21:09:32Z | |
| dc.date.available | 2012-11-13T21:09:32Z | |
| dc.date.issued | 1929 | en_US |
| dc.identifier | ocm72769497 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/11352 | |
| dc.description.abstract | en_US | |
| dc.language | en | en_US |
| dc.rights | en_US | |
| dc.title | An experimental study of the comparative effect of rapid and slow freezing upon the chemical composition and food values of certain protein substances | en_US |
| dc.degree.discipline | Biochemistry | en_US |
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