Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.256064
Title: Investigation into the formation of volatile sulphur compounds in cooked hens eggs.
Author: Flanders, A.
Awarding Body: Polytechnic of the South Bank
Current Institution: London South Bank University
Date of Award: 1981
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.256064  DOI: Not available
Keywords: Food technology & food microbiology Food
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