Rheological responses of heat-set egg albumen gels /

Bibliographic Details
Main Author:	Watson, Mary Ann, 1954-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1982.
Subjects:	Egg processing. Gelation. Rheology. Response surfaces (Statistics) Major food science and technology.

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1982 Thesis W341
Notes:		Cushing Archival Copy (Library Use Only)

1982 Thesis W341	Available