| Use this URL to cite or link to this record in EThOS: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.255931 |
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| Title: | The chemical composition and sensory properties of cooked beef aroma | ||||||
| Author: | Galt, A. M. |
ISNI:
0000 0001 3487 3254
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| Awarding Body: | University of London | ||||||
| Current Institution: | King's College London (University of London) | ||||||
| Date of Award: | 1981 | ||||||
| Availability of Full Text: |
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| Abstract: | |||||||
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No abstract available
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| Supervisor: | Not available | Sponsor: | Not available | ||||
| Qualification Name: | Thesis (Ph.D.) | Qualification Level: | Doctoral | ||||
| EThOS ID: | uk.bl.ethos.255931 | DOI: | Not available | ||||
| Keywords: | Food technology & food microbiology | ||||||
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