Thermal aggregation and gelation properties of duck myofibrillar proteins
By: by Embola Ernest Ndi.
Published: 1991
Language: eng
Number of pages: 96
Subjects: Muscle proteins.; Gelation.; Ducks -- Processing.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1991.

Includes bibliographical references (leaves 89-96).

WSU:"Department of Food Science and Human Nutrition."