Effects of frozen storage on the rheological parameters of egg product gels /

Bibliographic Details
Main Author:	Yong, Peter Lah-Nging, 1959-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1984.
Subjects:	Frozen eggs. Major food science and technology.

Description
Item Description:	Typescript (photocopy). Vita. "Major subject: Food Science and Technology."
Physical Description:	x, 78 leaves : illustrations ; 29 cm.
Bibliography:	Bibliography: leaves 71-75.