Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/7869
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dc.contributor.advisorHogarth, CA-
dc.contributor.advisorHassib,AM-
dc.contributor.authorMasmas, Ahmad Ben Ahmad Salem-
dc.date.accessioned2014-01-14T09:59:50Z-
dc.date.available2014-01-14T09:59:50Z-
dc.date.issued1991-
dc.identifier.urihttp://bura.brunel.ac.uk/handle/2438/7869-
dc.descriptionThis thesis was submitted for the degree of Doctor of Philosophy and was awarded by Brunel University.en_US
dc.description.abstractFor abstract see full text.en_US
dc.language.isoenen_US
dc.relation.urihttp://bura.brunel.ac.uk/bitstream/2438/7869/1/FulltextThesis.pdf-
dc.subjectGum arabicen_US
dc.subjectFood irradiationen_US
dc.subjectElectron spin resonanceen_US
dc.subjectFree radicalsen_US
dc.subjectPhysics-
dc.titleGum arabic and constituent sugars studied by electron spin resonanceen_US
dc.typeThesisen_US
Appears in Collections:Brunel University Theses

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