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|Title:||Sugarcane polyphenol oxidase / Carolyn Bucheli.|
|School/Discipline:||Dept. of Horticulture, Viticulture and Oenology|
|Abstract:||Investigation of the contribution of polyphenol oxidase (PPO) and peroxidase (POD) to enzymic browning in sugarcane juice.|
|Dissertation Note:||Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1995|
Sugar Manufacture and refining.
|Description:||Copy of author's previously published article inserted.|
Bibliography: leaves 180-195.
xii, 195 leaves : ill. (some col.) ; 30 cm.
|Provenance:||Copyright material removed from digital thesis. See print copy in University of Adelaide Library for full text. This electronic version is made publicly available by the University of Adelaide in accordance with its open access policy for student theses. Copyright in this thesis remains with the author. This thesis may incorporate third party material which has been used by the author pursuant to Fair Dealing exception. If you are the author of this thesis and do not wish it to be made publicly available or If you are the owner of any included third party copyright material you wish to be removed from this electronic version, please complete the take down form located at: http://www.adelaide.edu.au/legals|
|Appears in Collections:||Research Theses|
Files in This Item:
|01front.pdf||303.33 kB||Adobe PDF||View/Open|
|02whole.pdf||9.65 MB||Adobe PDF||View/Open|
|Library staff access only||454.51 kB||Adobe PDF||View/Open|
|Library staff access only||10.33 MB||Adobe PDF||View/Open|
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