Influence of Maillard reaction products on lipid oxidation in a cooked meat model system
dc.contributor.author | Alfawaz, Mohammed A. | en_US |
dc.date.accessioned | 2015-12-31T14:23:19Z | |
dc.date.available | 2015-12-31T14:23:19Z | |
dc.date.issued | 1989 | en_US |
dc.date.published | 1989 | en_US |
dc.description | Call number: LD2668 .T4 ASI 1989 A44 | en_US |
dc.description.degree | Master of Science | en_US |
dc.description.department | Animal Sciences and Industry | en_US |
dc.description.level | Masters | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/22307 | |
dc.subject.AAT | Masters theses | en_US |
dc.title | Influence of Maillard reaction products on lipid oxidation in a cooked meat model system | en_US |
dc.type | Text | en_US |
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