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postgraduate thesis: Application of near infrared spectroscopy in meat quality assessment

TitleApplication of near infrared spectroscopy in meat quality assessment
Authors
Advisors
Advisor(s):Xu, RJ
Issue Date1999
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Ding, H. [丁海標]. (1999). Application of near infrared spectroscopy in meat quality assessment. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3123840
DegreeDoctor of Philosophy
SubjectMeat - Quality - Measurement.
Near infrared spectroscopy.
Dept/ProgramZoology

 

DC FieldValueLanguage
dc.contributor.advisorXu, RJ-
dc.contributor.authorDing, Haibiao.-
dc.contributor.author丁海標-
dc.date.issued1999-
dc.identifier.citationDing, H. [丁海標]. (1999). Application of near infrared spectroscopy in meat quality assessment. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3123840-
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/B31238403-
dc.subject.lcshMeat - Quality - Measurement.-
dc.subject.lcshNear infrared spectroscopy.-
dc.titleApplication of near infrared spectroscopy in meat quality assessment-
dc.typePG_Thesis-
dc.identifier.hkulb3123840-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineZoology-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b3123840-
dc.date.hkucongregation1999-

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