Fermentation characteristics of selected dietary substrates : a human in vitro study

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Arnold, Julie Ann

Date: 2000

Subjects: Fatty acids in human nutrition
Fermentation

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: ix, 59 pages

Permalink: https://doi.org/doi:10.25335/qtgw-7080