Antimicrobial properties of new gel in yogurt : A Dissertation of the requirements for the Degree of
Masters of Science at Lincoln University
Antimicrobial properties of new gel in yogurt : A Dissertation of the requirements for the Degree of
Masters of Science at Lincoln University
Fernandez, Natasha
Fernandez, Natasha
Date
2020
Type
Dissertation
Fields of Research
ANZSRC::0605 Microbiology , ANZSRC::090802 Food Engineering
Abstract
Abstract withheld due to embargo restrictions
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Rights
https://researcharchive.lincoln.ac.nz/pages/rights