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postgraduate thesis: Study of chemically modified food proteins by vibrationalspectroscopy

TitleStudy of chemically modified food proteins by vibrationalspectroscopy
Authors
Advisors
Issue Date2006
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Wong, H. [王慶雲]. (2006). Study of chemically modified food proteins by vibrational spectroscopy. (Unpublished thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3744041.
DegreeDoctor of Philosophy
SubjectProteins - Spectra.
Raman spectroscopy.
Fourier transform spectroscopy.
Infrared spectroscopy.
Dept/ProgramBotany

 

DC FieldValueLanguage
dc.contributor.advisorMa, CY-
dc.contributor.advisorPhillips, DL-
dc.contributor.authorWong, Hing-wan.-
dc.contributor.author王慶雲.-
dc.date.issued2006-
dc.identifier.citationWong, H. [王慶雲]. (2006). Study of chemically modified food proteins by vibrational spectroscopy. (Unpublished thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b3744041.-
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/B3744041X-
dc.subject.lcshProteins - Spectra.-
dc.subject.lcshRaman spectroscopy.-
dc.subject.lcshFourier transform spectroscopy.-
dc.subject.lcshInfrared spectroscopy.-
dc.titleStudy of chemically modified food proteins by vibrationalspectroscopy-
dc.typePG_Thesis-
dc.identifier.hkulb3744041-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineBotany-
dc.description.naturepublished_or_final_version-
dc.description.natureabstract-
dc.identifier.doi10.5353/th_b3744041-
dc.date.hkucongregation200-

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