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Predicting Initial Transformation Products of Food-Based Bio-Polymers and -Molecules During Food Disinfection
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Predicting Initial Transformation Products of Food-Based Bio-Polymers and -Molecules During Food Disinfection. |
| 개인저자 | Simpson, Adam MichaelAnthony. |
| 단체저자명 | Stanford University. |
| 발행사항 | [S.l.]: Stanford University., 2022. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2022. |
| 형태사항 | 185 p. |
| 기본자료 저록 | Dissertations Abstracts International 84-04B. Dissertation Abstract International |
| ISBN | 9798352648698 |
| 학위논문주기 | Thesis (Ph.D.)--Stanford University, 2022. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
Advisor: Mitch, William A. . |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 일반주제명 | By products. Pathogens. Cod. Meat. Food contamination & poisoning. Biopolymers. Salmonella. Water treatment. Cytotoxicity. Prevention. Carbohydrates. Epidemics. Drinking water. Fruits. Potassium. Lipids. Irrigation. Harvest. Diaspora. Vegetables. Disease control. Fish. Agronomy. Animal sciences. Cellular biology. Environmental engineering. Epidemiology. Food science. Medicine. Polymer chemistry. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
