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dc.contributor.authorWrigley, Colin
dc.date.accessioned2008-07-19
dc.date.available2008-07-19
dc.date.issued1999-12-01
dc.identifier.urihttp://hdl.handle.net/2123/2598
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherQuality Wheat CRC (Australia)en
dc.relation.ispartofseriesQWCRC Reportsen
dc.relation.ispartofseries34en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.subjectBiotechnologyen
dc.subjectGMO bakery ingredientsen
dc.subjectInternational research collaborationen
dc.subjectWaxy wheaten
dc.subjectGluten proteinsen
dc.subjectOatsen
dc.subjectMass spectrometryen
dc.subjectFertilisersen
dc.subjectScientific journalsen
dc.titleA World View of Cereal Chemistry: Report on the 1999 Meeting of the AACCen
dc.typeReport, Technicalen_AU
dc.contributor.departmentQuality Wheat CRCen


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