Antimicrobial properties of new gel in yogurt : A Dissertation of the requirements for the Degree of Masters of Science at Lincoln University
2020
Fernandez, Natasha
Abstract withheld due to embargo restrictions
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Bibliographic information
Publisher
Lincoln University
Other Subjects
Anzsrc::0605 microbiology; Anzsrc::090802 food engineering
Language
English
License
https://researcharchive.lincoln.ac.nz/pages/rights
Type
Thesis
2024-12-20
2025-10-26
Dublin Core
Data Provider
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