Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/208178
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dc.titleEFFECTS OF FISH GELATIN, GRAPE SEED EXTRACT, NISIN AND VACUUM IMPREGNATION ON PRESERVING SEAFOOD QUALITY AND SAFETY
dc.contributor.authorZHAO XUE
dc.date.accessioned2021-11-25T18:00:19Z
dc.date.available2021-11-25T18:00:19Z
dc.date.issued2021-06-29
dc.identifier.citationZHAO XUE (2021-06-29). EFFECTS OF FISH GELATIN, GRAPE SEED EXTRACT, NISIN AND VACUUM IMPREGNATION ON PRESERVING SEAFOOD QUALITY AND SAFETY. ScholarBank@NUS Repository.
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/208178
dc.language.isoen
dc.subjectSeafood, Vacuum impregnation, Fish gelatin, Grape seed extract, Nisin, Foodborne pathogens
dc.typeThesis
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.contributor.supervisorYang Hongshun
dc.description.degreePh.D
dc.description.degreeconferredDOCTOR OF PHILOSOPHY (FOS)
dc.identifier.orcid0000-0002-8946-7074
Appears in Collections:Ph.D Theses (Closed)

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