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postgraduate thesis: Analysis of ascorbic, sorbic and salicylic acid in food and related products

TitleAnalysis of ascorbic, sorbic and salicylic acid in food and related products
Authors
Issue Date1985
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Luk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701
DegreeMaster of Philosophy
SubjectFood additives.
Food - Analysis.
Dept/ProgramChemistry

 

DC FieldValueLanguage
dc.contributor.authorLuk, Shiu-fai.-
dc.contributor.author陸兆輝-
dc.date.issued1985-
dc.identifier.citationLuk, S. [陸兆輝]. (1985). Analysis of ascorbic, sorbic and salicylic acid in food and related products. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3120701-
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/B31207017-
dc.subject.lcshFood additives.-
dc.subject.lcshFood - Analysis.-
dc.titleAnalysis of ascorbic, sorbic and salicylic acid in food and related products-
dc.typePG_Thesis-
dc.identifier.hkulb3120701-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineChemistry-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3120701-
dc.date.hkucongregation1985-

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