Skip to main content

Document Preview

Copyright information

Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.

Access to the complete full text

This is a short preview of the document. Your library or institution may give you access to the complete full text for this document in ProQuest.

Explore ProQuest

Alternatively, you can purchase a copy of the complete full text for this document directly from ProQuest using the option below:

Full Text
Dissertation or Thesis

Assessment of Carnosine Functional Properties during in vitro Digestion of Meat Differing in Composition and Cooking Conditions

. McGill University (Canada) ProQuest Dissertations Publishing, 2019. 28248347.