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postgraduate thesis: Aroma profiles of soy sauces

TitleAroma profiles of soy sauces
Authors
Issue Date1999
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Lam, S. [林少萍]. (1999). Aroma profiles of soy sauces. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122110
DegreeMaster of Philosophy
SubjectSoy sauce.
Food - Odor.
Soy sauce industry - China - Hong Kong.
Dept/ProgramZoology

 

DC FieldValueLanguage
dc.contributor.authorLam, Siu-ping.-
dc.contributor.author林少萍.-
dc.date.issued1999-
dc.identifier.citationLam, S. [林少萍]. (1999). Aroma profiles of soy sauces. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3122110-
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/B31221105-
dc.subject.lcshSoy sauce.-
dc.subject.lcshFood - Odor.-
dc.subject.lcshSoy sauce industry - China - Hong Kong.-
dc.titleAroma profiles of soy sauces-
dc.typePG_Thesis-
dc.identifier.hkulb3122110-
dc.description.thesisnameMaster of Philosophy-
dc.description.thesislevelMaster-
dc.description.thesisdisciplineZoology-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3122110-
dc.date.hkucongregation1999-

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