NDLTD logo NDLTD Union Catalog and Global ETD Search
Back to search

National University of Singapore

ENZYMATIC AND MICROBIAL TRANSFORMATION OF CHICKEN CARCASSES INTO FLAVOURING SUBSTANCES WITH AND WITHOUT HEAT TREATMENT

dc:creator ZHANG XING
dc:date.issued2025

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • ZHANG XING

Subjects

dc:subject × 5

Rights

dc:rights
Licence

Chain of custody

source
Harvested from
National University of Singapore
Base URL
scholarbank.nus.edu.sg/oai/request
Last updated
2026-07-24
Source record
OAI-PMH GetRecord
related terms
citation

ZHANG XING. ENZYMATIC AND MICROBIAL TRANSFORMATION OF CHICKEN CARCASSES INTO FLAVOURING SUBSTANCES WITH AND WITHOUT HEAT TREATMENT. 2025.

More from National University of Singapore

  1. REGULATION OF INFLAMMATION AND METABOLISM BY INTERFERON REGULATORY FACTOR 3 AND MAP KINASE PHOSPHATASE 5 TANG PENG 2014
  2. AN EXPERIMENTAL AND NUMERICAL STUDY ON CAVITATION BUBBLE DYNAMICS AND ITS BIOMEDICAL APPLICATIONS GOH BING HUI, TERENCE 2014
  3. The Transition Probability of the Inhomogeneous q-TAZRP DAVID WAUGH 2015