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postgraduate thesis: Amino acids in soy sauce

TitleAmino acids in soy sauce
Authors
Issue Date2000
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Lau, L. [劉理雯]. (2000). Amino acids in soy sauce. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122289
DegreeMaster of Philosophy
SubjectSoy sauce.
Amino acids.
Fermentation.
Dept/ProgramZoology

 

DC FieldValueLanguage
dc.contributor.authorLau, Lee-man.-
dc.contributor.author劉理雯-
dc.date.issued2000-
dc.identifier.citationLau, L. [劉理雯]. (2000). Amino acids in soy sauce. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122289-
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/B31222894-
dc.subject.lcshSoy sauce.-
dc.subject.lcshAmino acids.-
dc.subject.lcshFermentation.-
dc.titleAmino acids in soy sauce-
dc.typePG_Thesis-
dc.identifier.hkulb3122289-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineZoology-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3122289-
dc.date.hkucongregation2000-

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