Losses of thiamine, ascorbic acid and lysine in thermally sterilised foods

Uribe de Saucedo, Silvia Maricela (1982) Losses of thiamine, ascorbic acid and lysine in thermally sterilised foods. PhD thesis, University of Leeds.

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Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.290915
Depositing User: Ethos Import
Date Deposited: 22 Apr 2013 13:38
Last Modified: 08 Aug 2013 08:53

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