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Postgraduate Thesis: Study of chemically modified food proteins by vibrationalspectroscopy
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TitleStudy of chemically modified food proteins by vibrationalspectroscopy
 
AuthorsWong, Hing-wan.
王慶雲.
 
Issue Date2006
 
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
 
AdvisorsMa, CY
Phillips, DL
 
DegreeDoctor of Philosophy
 
SubjectProteins - Spectra.
Raman spectroscopy.
Fourier transform spectroscopy.
Infrared spectroscopy.
 
Dept/ProgramBotany
 
DOIhttp://dx.doi.org/10.5353/th_b3744041
 
DC FieldValue
dc.contributor.advisorMa, CY
 
dc.contributor.advisorPhillips, DL
 
dc.contributor.authorWong, Hing-wan.
 
dc.contributor.author王慶雲.
 
dc.date.hkucongregation200
 
dc.date.issued2006
 
dc.description.naturepublished_or_final_version
 
dc.description.natureabstract
 
dc.description.thesisdisciplineBotany
 
dc.description.thesisleveldoctoral
 
dc.description.thesisnameDoctor of Philosophy
 
dc.identifier.doihttp://dx.doi.org/10.5353/th_b3744041
 
dc.identifier.hkulb3744041
 
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
 
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