Return to search

Study of chemically modified food proteins by vibrationalspectroscopy

published_or_final_version / abstract / Botany / Doctoral / Doctor of Philosophy

  1. 10.5353/th_b3744041
  2. b3744041
Identiferoai:union.ndltd.org:HKU/oai:hub.hku.hk:10722/50225
Date January 2006
CreatorsWong, Hing-wan., 王慶雲.
ContributorsMa, CY, Phillips, DL
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Source SetsHong Kong University Theses
LanguageEnglish
Detected LanguageEnglish
TypePG_Thesis
Sourcehttp://hub.hku.hk/bib/B3744041X
RightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works., Creative Commons: Attribution 3.0 Hong Kong License
RelationHKU Theses Online (HKUTO)

Page generated in 0.3382 seconds