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Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/163412
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dc.titleFUNGI AND YEASTS IN THE PRODUCTION OF CHINESE SOY SAUCE AROMA
dc.contributor.authorSHIRIN MEI BULL
dc.date.accessioned2020-01-03T02:27:21Z
dc.date.available2020-01-03T02:27:21Z
dc.date.issued1988
dc.identifier.citationSHIRIN MEI BULL (1988). FUNGI AND YEASTS IN THE PRODUCTION OF CHINESE SOY SAUCE AROMA. ScholarBank@NUS Repository.
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/163412
dc.sourceCCK BATCHLOAD 20200102
dc.typeThesis
dc.contributor.departmentBIOCHEMISTRY
dc.contributor.supervisorYONG FOOK MIN
dc.contributor.supervisorWONG HEE AIK
dc.description.degreeMaster's
dc.description.degreeconferredMASTER OF SCIENCE
Appears in Collections:Master's Theses (Restricted)

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