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

Ph.D

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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
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-235439
record_format	dspace
spelling	sg-nus-scholar.10635-2354392022-12-09T18:00:26Z EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI) HE YUN FOOD SCIENCE & TECHNOLOGY Dan Li Seafood, Safety, Spoilage, Electrolyzed water, Metabolomics, Proteomics Ph.D DOCTOR OF PHILOSOPHY (FOS) 2022-12-09T18:00:26Z 2022-12-09T18:00:26Z 2022-08-10 Thesis HE YUN (2022-08-10). EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI). ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/235439 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Seafood, Safety, Spoilage, Electrolyzed water, Metabolomics, Proteomics
spellingShingle	Seafood, Safety, Spoilage, Electrolyzed water, Metabolomics, Proteomics HE YUN EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY HE YUN
format	Theses and Dissertations
author	HE YUN
author_sort	HE YUN
title	EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
title_short	EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
title_full	EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
title_fullStr	EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
title_full_unstemmed	EFFECTS OF SLIGHTLY ACID ELECTROLYSED WATER-BASED STRATEGIES ON CONTROLLING MICROBIAL SAFETY AND PRESERVING SHRIMP QUALITY (PENAEUS VANNAMEI)
title_sort	effects of slightly acid electrolysed water-based strategies on controlling microbial safety and preserving shrimp quality (penaeus vannamei)
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/235439
_version_	1753801050995818496

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

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