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Title: The yeasts and their chemical changes in the British fresh sausage.
Author: Dalton, Hilary Karen.
ISNI:       0000 0001 3402 6952
Awarding Body: University of Bath
Current Institution: University of Bath
Date of Award: 1984
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology