ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS

Ph.D

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Bibliographic Details
Main Author:	WONG CHUN HONG
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2023
Subjects:	Biopolymers, additives, antimicrobial, food safety, food preservation
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/245524
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Institution:	National University of Singapore
Language:	English

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record_format	dspace
spelling	sg-nus-scholar.10635-2455242023-10-25T18:01:28Z ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS WONG CHUN HONG FOOD SCIENCE & TECHNOLOGY Dan Li Xu Li Biopolymers, additives, antimicrobial, food safety, food preservation Ph.D DOCTOR OF PHILOSOPHY (FOS) 2023-10-25T18:01:28Z 2023-10-25T18:01:28Z 2023-05-15 Thesis WONG CHUN HONG (2023-05-15). ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/245524 0000-0002-4610-0053 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Biopolymers, additives, antimicrobial, food safety, food preservation
spellingShingle	Biopolymers, additives, antimicrobial, food safety, food preservation WONG CHUN HONG ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY WONG CHUN HONG
format	Theses and Dissertations
author	WONG CHUN HONG
author_sort	WONG CHUN HONG
title	ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
title_short	ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
title_full	ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
title_fullStr	ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
title_full_unstemmed	ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS
title_sort	enhancing the use of additives in biopolymers for the preservation and safety enhancement of minimally processed foods
publishDate	2023
url	https://scholarbank.nus.edu.sg/handle/10635/245524
_version_	1781793628845244416

ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS

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