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.

Description
Item Description:	Typescript (photocopy). Vita. "Major subject: Food Science and Technology."
Physical Description:	ix, 75 leaves : illustrations ; 29 cm.
Bibliography:	Bibliography: leaves 68-70.