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postgraduate thesis: Preventive potential and mechanism study of food additives on the formation of acrylamide

TitlePreventive potential and mechanism study of food additives on the formation of acrylamide
Authors
Advisors
Advisor(s):Chen, SFWang, M
Issue Date2010
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Zeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725
DegreeDoctor of Philosophy
SubjectFood additives.
Acrylamide.
Dept/ProgramBiological Sciences

 

DC FieldValueLanguage
dc.contributor.advisorChen, SF-
dc.contributor.advisorWang, M-
dc.contributor.authorZeng, Xiaohui.-
dc.contributor.author曾晓晖.-
dc.date.issued2010-
dc.identifier.citationZeng, X. [曾晓晖]. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4559725-
dc.languageeng-
dc.publisherThe University of Hong Kong (Pokfulam, Hong Kong)-
dc.relation.ispartofHKU Theses Online (HKUTO)-
dc.rightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works.-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.source.urihttp://hub.hku.hk/bib/B4559725X-
dc.subject.lcshFood additives.-
dc.subject.lcshAcrylamide.-
dc.titlePreventive potential and mechanism study of food additives on the formation of acrylamide-
dc.typePG_Thesis-
dc.identifier.hkulb4559725-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineBiological Sciences-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b4559725-
dc.date.hkucongregation2011-

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