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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書目詳細資料
主要作者:	XIAO FENG
其他作者:	CHEMISTRY
格式:	Theses and Dissertations
語言:	English
出版:	2018
主題:	Edible Coatings, Byproducts Utilisation, Shelf-life Extension, Enzyme Kinetics, Protein Nanostructure, Mass Transfer
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/139714
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	National University of Singapore
語言:	English

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