An edition of Azuki maturation and composition, cooking times, and lipoxygenase activity (1991)

Azuki maturation and composition, cooking times, and lipoxygenase activity

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Azuki maturation and composition, cooking tim ...
Huei-Mei Hsieh, Huei-Mei Hsieh
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Last edited by WorkBot
January 21, 2010 | History
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An edition of Azuki maturation and composition, cooking times, and lipoxygenase activity (1991)

Azuki maturation and composition, cooking times, and lipoxygenase activity

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Publish Date
Language
English
Pages
94

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Subjects

Azuki, Seeds, Development, Lipoxygenases, Quality, Legumes as food
Edition Availability
Cover of: Azuki maturation and composition, cooking times, and lipoxygenase activity
Azuki maturation and composition, cooking times, and lipoxygenase activity
1991
in English

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Book Details

Edition Notes

Typescript.

Thesis (M.S.)--Washington State University, 1991.

Includes bibliographical references (leaves 51-61).

WSU:"Department of Food Science and Human Nutrition."

The Physical Object

Pagination
ix, 94 leaves, bound :
Number of pages
94

ID Numbers

Open Library
OL16899607M

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January 21, 2010 Edited by WorkBot add more information to works
December 11, 2009 Created by WorkBot add works page