VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT

Ph.D

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Bibliographic Details
Main Author:	LI XINZHI
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Published:	2021
Subjects:	pork trimmings, yeast, lactic acid bacterium, fermentation, Maillard reaction, volatile compounds
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/204939
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Institution:	National University of Singapore

id	sg-nus-scholar.10635-204939
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spelling	sg-nus-scholar.10635-2049392021-10-31T18:02:39Z VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT LI XINZHI FOOD SCIENCE & TECHNOLOGY Liu Shao Quan pork trimmings, yeast, lactic acid bacterium, fermentation, Maillard reaction, volatile compounds Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-10-31T18:02:38Z 2021-10-31T18:02:38Z 2021-07-20 LI XINZHI (2021-07-20). VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/204939 0000-0002-0860-7785
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	pork trimmings, yeast, lactic acid bacterium, fermentation, Maillard reaction, volatile compounds
spellingShingle	pork trimmings, yeast, lactic acid bacterium, fermentation, Maillard reaction, volatile compounds LI XINZHI VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY LI XINZHI
author	LI XINZHI
author_sort	LI XINZHI
title	VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
title_short	VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
title_full	VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
title_fullStr	VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
title_full_unstemmed	VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT
title_sort	valorisation of pork trimmings by enzymatic hydrolysis, fermentation and thermal treatment
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/204939
_version_	1715201480361771008

VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENT

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