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Effect of starch on texture, structure and freeze-thaw stability of surimi gels / Jim Moon Kim

Main Author: Kim,, Jim MoonLanguage: Inglês.Country: .Publication: Rhode Island : Rhode Island University ; Ann Harbor : University Microfilms International : 1987Description: [10], XIX, 181 p. : il. ; 22 cmProvenance note: IPIMARBibliography: Bibliografia .Thesis: Tese de Doutoramento .
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