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Permanent link (DOI): https://doi.org/10.7939/R3HQ3S444

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Theses and Dissertations

Formation of flavor nucleotides in vegetable processing Open Access

Descriptions

Other title
Subject/Keyword
Vegetables--Processing.
Food--Analysis.
Flavor--Analysis.
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Nguyẽ̂n, Thành Thi.
Supervisor and department
Examining committee member and department
Department
Department of Food Science
Specialization

Date accepted
1988
Graduation date

Degree
Doctor of Philosophy
Degree level
Doctoral
Abstract

Language
English
DOI
doi:10.7939/R3HQ3S444
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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2012-11-09T17:11:34.574+00:00
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Last modified: 2015:10:18 02:31:36-06:00
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