Isolation and characterization of alginate from Hong Kong brown seaweed: an evaluation of the potential use of the extracted alginate as food ingredient.

Isolation and characterization of alginate from Hong Kong brown seaweed: an evaluation of the potential use of the extracted alginate as food ingredient.

by Li Yung Yung. === Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. === Includes bibliographical references (leaves 105-121). === Abstracts in English and Chinese. === ACKNOWLEDGEMENTS --- p.i === ABSTRACT (ENGLISH VERSION) --- p.ii === ABSTRACT (CHINESE VERSION) --- p.iv === TABLE OF C...

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Bibliographic Details
Other Authors: Li, Yung Yung.
Format: Others
Language:English
Chinese
Published: 2000
Subjects:
Alginates > Physiological effect
Marine algae as food
Marine algae
Marine algae > China > Hong Kong
Alginates > chemistry
Alginates > pharmacology
Seaweed > physiology
Seaweed
Seaweed > Hong Kong
Online Access:http://library.cuhk.edu.hk/record=b5895798
http://repository.lib.cuhk.edu.hk/en/item/cuhk-323119

Internet

http://library.cuhk.edu.hk/record=b5895798
http://repository.lib.cuhk.edu.hk/en/item/cuhk-323119

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