EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS

Master's

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Bibliographic Details
Main Author: SHU WEICHEN
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2024
Subjects:
Online Access:https://scholarbank.nus.edu.sg/handle/10635/249517
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Institution: National University of Singapore
Language: English
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spelling sg-nus-scholar.10635-2495172024-10-26T00:32:57Z EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS SHU WEICHEN FOOD SCIENCE & TECHNOLOGY Dan Li Plant oil, food spoilage, NMR, DNA sequencing, leafy green, barramundi Master's MASTER OF SCIENCE (RSH-FOS) 2024-08-13T02:44:23Z 2024-08-13T02:44:23Z 2024-01-22 Thesis SHU WEICHEN (2024-01-22). EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/249517 0000-0003-4890-8539 en
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
language English
topic Plant oil, food spoilage, NMR, DNA sequencing, leafy green, barramundi
spellingShingle Plant oil, food spoilage, NMR, DNA sequencing, leafy green, barramundi
SHU WEICHEN
EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
description Master's
author2 FOOD SCIENCE & TECHNOLOGY
author_facet FOOD SCIENCE & TECHNOLOGY
SHU WEICHEN
format Theses and Dissertations
author SHU WEICHEN
author_sort SHU WEICHEN
title EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
title_short EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
title_full EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
title_fullStr EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
title_full_unstemmed EFFECT OF PLANT OILS ON THE PRESERVATION OF FISH AND LEAFY GREENS
title_sort effect of plant oils on the preservation of fish and leafy greens
publishDate 2024
url https://scholarbank.nus.edu.sg/handle/10635/249517
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