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postgraduate thesis: Application of near-infrared spectroscopy in food compositionanalysis

TitleApplication of near-infrared spectroscopy in food compositionanalysis
Authors
Issue Date1998
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Tang, Y. [鄧勇軍]. (1998). Application of near-infrared spectroscopy in food composition analysis. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3121996
DegreeMaster of Philosophy
SubjectFood - Analysis.
Infrared spectroscopy.
Dept/ProgramZoology

 

DC FieldValueLanguage
dc.contributor.authorTang, Yung-kwan.-
dc.contributor.author鄧勇軍-
dc.date.issued1998-
dc.identifier.citationTang, Y. [鄧勇軍]. (1998). Application of near-infrared spectroscopy in food composition analysis. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3121996-
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/B31219962-
dc.subject.lcshFood - Analysis.-
dc.subject.lcshInfrared spectroscopy.-
dc.titleApplication of near-infrared spectroscopy in food compositionanalysis-
dc.typePG_Thesis-
dc.identifier.hkulb3121996-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineZoology-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3121996-
dc.date.hkucongregation1998-

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