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postgraduate thesis: The influence of hydrocolloids on frozen food stability

TitleThe influence of hydrocolloids on frozen food stability
Authors
Advisors
Advisor(s):Ma, CY
Issue Date2001
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Lo, C. [盧焯婷]. (2001). The influence of hydrocolloids on frozen food stability. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122640
DegreeMaster of Philosophy
SubjectHydrocolloids.
Food, Frozen - Storage.
Dept/ProgramBotany

 

DC FieldValueLanguage
dc.contributor.advisorMa, CY-
dc.contributor.authorLo, Cheuk-ting.-
dc.contributor.author盧焯婷-
dc.date.issued2001-
dc.identifier.citationLo, C. [盧焯婷]. (2001). The influence of hydrocolloids on frozen food stability. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122640-
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/B31226401-
dc.subject.lcshHydrocolloids.-
dc.subject.lcshFood, Frozen - Storage.-
dc.titleThe influence of hydrocolloids on frozen food stability-
dc.typePG_Thesis-
dc.identifier.hkulb3122640-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineBotany-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3122640-
dc.date.hkucongregation2002-

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