Pendlington, Alan Wray (1972) The physical, biochemical and nutritional properties of accelerated freeze-dried whole egg. University of Southampton, Doctoral Thesis.
Record type:
Thesis
(Doctoral)
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Published date: 1972
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Local EPrints ID: 459009
URI: http://eprints.soton.ac.uk/id/eprint/459009
PURE UUID: c66a6333-2384-4b8c-a109-b61468b00b52
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Date deposited: 04 Jul 2022 17:02
Last modified: 04 Jul 2022 17:02
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Author:
Alan Wray Pendlington
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