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postgraduate thesis: An investigation on the flavor compounds and texture in Chinese chicken meat

TitleAn investigation on the flavor compounds and texture in Chinese chicken meat
Authors
Issue Date2000
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Xi, Z. [習志群]. (2000). An investigation on the flavor compounds and texture in Chinese chicken meat. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4257565
DegreeDoctor of Philosophy
SubjectPoultry - China.
Poultry - China - Hong Kong.
Food - Texture.
Dept/ProgramZoology

 

DC FieldValueLanguage
dc.contributor.authorXi, Zhiqun.-
dc.contributor.author習志群.-
dc.date.issued2000-
dc.identifier.citationXi, Z. [習志群]. (2000). An investigation on the flavor compounds and texture in Chinese chicken meat. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4257565-
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/B42575655-
dc.subject.lcshPoultry - China.-
dc.subject.lcshPoultry - China - Hong Kong.-
dc.subject.lcshFood - Texture.-
dc.titleAn investigation on the flavor compounds and texture in Chinese chicken meat-
dc.typePG_Thesis-
dc.identifier.hkulb4257565-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineZoology-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b4257565-
dc.date.hkucongregation2000-

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