ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE

Master's

Saved in:

Bibliographic Details
Main Author:	LI XUAN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2022
Subjects:	Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/229516
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-229516
record_format	dspace
spelling	sg-nus-scholar.10635-2295162022-07-29T18:00:20Z ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE LI XUAN FOOD SCIENCE & TECHNOLOGY Yang Hongshun Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce Master's MASTER OF SCIENCE (RSH-FOS) 2022-07-29T18:00:20Z 2022-07-29T18:00:20Z 2022-03-25 Thesis LI XUAN (2022-03-25). ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/229516 0000-0001-8201-7751 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce
spellingShingle	Electrolyzed water, cinnamon nanoemulsion, E. coli O157:H7, antimicrobial mechanism, NMR, lettuce LI XUAN ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY LI XUAN
format	Theses and Dissertations
author	LI XUAN
author_sort	LI XUAN
title	ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
title_short	ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
title_full	ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
title_fullStr	ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
title_full_unstemmed	ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE
title_sort	electrolysed water combined with cinnamon nanoemulsion in controlling escherichia coli o157:h7 on fresh-cut lettuce
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/229516
_version_	1743119390945050624

ELECTROLYSED WATER COMBINED WITH CINNAMON NANOEMULSION IN CONTROLLING ESCHERICHIA COLI O157:H7 ON FRESH-CUT LETTUCE

Similar Items