Hypoxanthine: its quantitation and relative importance as a fish freshness indicator

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dc.contributor.author Balladin, Derrick Anthony
dc.date.accessioned 2008-11-20T18:22:19Z
dc.date.available 2008-11-20T18:22:19Z
dc.date.issued 2008-11-20T18:22:19Z
dc.identifier.uri http://hdl.handle.net/2139/307
dc.language.iso en en
dc.relation.uri http://hdl.handle.net/2139/18040
dc.rights.uri Please contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcsh Fish as food -- Analysis
dc.subject.lcsh Fishery products -- Spoilage
dc.subject.lcsh Flow injection analysis
dc.subject.lcsh Xanthine oxidase
dc.title Hypoxanthine: its quantitation and relative importance as a fish freshness indicator en
dc.type Thesis en
dc.LCCallNumber TX556.5 .B355 1995
dc.Faculty Natural Sciences
dc.Advisor Narinesingh, Dyer
dc.Advisor Stoute, V. A.
dc.Department Chemistry
dc.DateSubmitted 1995
dc.Institution University of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.DegreeType Doctor of Philosophy (Ph.D.)


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