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Michigan State University
Fresh and frozen egg yolk protein fractions : emulsion stabilizing power, viscosity, and electrophoretic patterns
Abstract
dc:descriptionThesis (M.S.)--Michigan State University. Dept. of Foods and Nutrition, 1968
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
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- Davey, Elizabeth Miller
Subjects
dc:subject × 2Rights
dc:rights- Statement dc:rights
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- In Copyright
- Language dc:language
- English
Identifiers
dc:identifier.*- Identifier
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etd:10413
local:MSU_31293030709012 - OAI identifier oai:identifier
- oai:d.lib.msu.edu:etd_10413