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

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

Ph.D

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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
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Institution: National University of Singapore
Language: English

Internet

http://scholarbank.nus.edu.sg/handle/10635/139714

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