UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS

Ph.D

Saved in:

Bibliographic Details
Main Author:	XIAO FENG
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2018
Subjects:	Edible Coatings, Byproducts Utilisation, Shelf-life Extension, Enzyme Kinetics, Protein Nanostructure, Mass Transfer
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/139714
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-139714
record_format	dspace
spelling	sg-nus-scholar.10635-1397142018-04-01T13:08:52Z UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS XIAO FENG CHEMISTRY YANG HONGSHUN Edible Coatings, Byproducts Utilisation, Shelf-life Extension, Enzyme Kinetics, Protein Nanostructure, Mass Transfer Ph.D DOCTOR OF PHILOSOPHY 2018-03-31T18:00:30Z 2018-03-31T18:00:30Z 2017-08-04 Thesis XIAO FENG (2017-08-04). UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/139714 en
institution	National University of Singapore
building	NUS Library
country	Singapore
collection	ScholarBank@NUS
language	English
topic	Edible Coatings, Byproducts Utilisation, Shelf-life Extension, Enzyme Kinetics, Protein Nanostructure, Mass Transfer
spellingShingle	Edible Coatings, Byproducts Utilisation, Shelf-life Extension, Enzyme Kinetics, Protein Nanostructure, Mass Transfer XIAO FENG UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY XIAO FENG
format	Theses and Dissertations
author	XIAO FENG
author_sort	XIAO FENG
title	UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
title_short	UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
title_full	UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
title_fullStr	UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
title_full_unstemmed	UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS
title_sort	utilising fish gelatin, natural antimicrobials and bromelain to improve the quality and shelf-life of fishery products
publishDate	2018
url	http://scholarbank.nus.edu.sg/handle/10635/139714
_version_	1681097917922803712

UTILISING FISH GELATIN, NATURAL ANTIMICROBIALS AND BROMELAIN TO IMPROVE THE QUALITY AND SHELF-LIFE OF FISHERY PRODUCTS

Similar Items