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Effects of NaCl, sucrose, and storage on rheological parameters of heat induced gels of liquid egg products /

Bibliographic Details
Main Author: Brough, Joan, 1950-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1988.
Subjects:
Egg processing.
Egg products industry.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:xiii, 128 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.