Changes of protein molecular structure of canola meal and canola press-cake due to heat processing and variety in relation to their nutritive value.

Autoria(s): Theodoridou, Katerina; Peiqiang, Yu
Data(s)

2012
Identificador

http://pure.qub.ac.uk/portal/en/publications/changes-of-protein-molecular-structure-of-canola-meal-and-canola-presscake-due-to-heat-processing-and-variety-in-relation-to-their-nutritive-value(02ebe6f1-b6a8-4587-a841-f1db5873ff63).html
Idioma(s)

eng
Direitos

info:eu-repo/semantics/restrictedAccess
Fonte

Theodoridou , K & Peiqiang , Y 2012 , ' Changes of protein molecular structure of canola meal and canola press-cake due to heat processing and variety in relation to their nutritive value. ' Canadian Light Source 15th Annual Meeting , Canada , 03/05/2012 , .
Tipo

conferenceObject
Acesso ao item digital