EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)

EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)

Ph.D

Saved in:
Bibliographic Details
Main Author: HE YUN
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2022
Subjects:
Seafood, Safety, Spoilage, Electrolyzed water, Metabolomics, Proteomics
Online Access:https://scholarbank.nus.edu.sg/handle/10635/235439
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Language: English
Description
Summary:Ph.D

Similar Items