Title of article :
Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide
Author/Authors :
SHIMODA، M. نويسنده , , T.YOSHIMURA، نويسنده , , ISHIKAWA، H. نويسنده , , MIYAKE، M. نويسنده , , Y.YAMAMOTO، نويسنده , , COCUNUBO-CASTELLANOS، J. نويسنده , , OSAJIMA، ANDY. نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2000
Pages :
-1348
From page :
1349
To page :
0
Abstract :
This article focuses on the largely unacknowledged but nonetheless significant political contest, during the British Military Administration of Malaya and Singapore (1945?46), between Vice-Admiral Lord Louis Mountbatten, Supreme Allied Commander SouthEast Asia, and Major-General Herbert Ralph Hone, who held a post equivalent to Governor-General. Following the sudden Japanese surrender of Malaya and Singapore, the struggle for mastery of policy between Mountbatten and the generals under his command was to prove a significant episode in the revival of British power in SouthEast Asia. Both sides adopted contrasting strategies for managing the growing threat of the Malayan Communist Party to British colonial rule, particularly in relation to the political strikes of 29?30 January and 15 February 1946 in Singapore. Mountbatten was reluctant to use either preventative arrest or the power to expel against Chinese communists which, as British military rule drew to a close, led both parties to refer their disputes to the Colonial Office in Whitehall.
Keywords :
volatiles , fish sauce , supercritical carbon dioxide , continuous extraction , deodorization
Journal title :
Journal of Food Science
Serial Year :
2000
Journal title :
Journal of Food Science
Record number :
44565
Link To Document :
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