Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327711
Title: Chemical and physical changes during the ripening of soy curd.
Author: Ward, Deborah Ann.
Awarding Body: Manchester Metropolitan University
Current Institution: Manchester Metropolitan University
Date of Award: 2001
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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.327711  DOI: Not available
Keywords: Penicillium camembertii; Roquefortii Food Biochemistry
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