Hydrolytic stability of flavor enhancing 5'-purine ribonucleotides

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dc.contributor.authorShaoul, Orly.
dc.date.accessioned2025-05-28T20:42:44Z
dc.date.available2025-05-28T20:42:44Z
dc.date.issued1986
dc.identifier.doihttps://doi.org/10.7939/R34M91M3N
dc.language.isoen
dc.rightsThis thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
dc.subjectNucleotides--Analysis
dc.subjectHydrolysis
dc.subjectFood additives
dc.titleHydrolytic stability of flavor enhancing 5'-purine ribonucleotides
dc.typehttp://purl.org/coar/resource_type/c_46ec
thesis.degree.grantorhttp://id.loc.gov/authorities/names/n79058482
thesis.degree.levelMaster's
thesis.degree.nameMaster of Science
ual.date.graduation1986
ual.departmentDepartment of Food Science
ual.jupiterAccesshttp://terms.library.ualberta.ca/public

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