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Evaluation of cholesterol oxides, lipid oxidation and effects of antioxidants on supercritical carbon dioxide processed dried egg yolk
Evaluation of cholesterol oxides, lipid oxidation and effects of antioxidants on supercritical carbon dioxide processed dried egg yolkHuang, Hsien-Heng.
The University of Nebraska - Lincoln ProQuest Dissertations & Theses, 1998. 9826086.





