Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2010/5851
Title: Enhancement of Gel strength of Surimi using oxidized phenolic compounds
Authors: Amjad Khansaheb Balange
Advisor: Soottawat Benjakul
Keywords: Surimi;Oxidizing agents;Fishery products;Fish as food;Fishery processing
Issue Date: 2009
Publisher: Prince of Songkla University
Description: Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009
URI: http://kb.psu.ac.th/psukb/handle/2010/5851
Appears in Collections:850 Thesis

Files in This Item:
File Description SizeFormat 
312937.pdf5.97 MBAdobe PDFView/Open


This item is licensed under a Creative Commons License Creative Commons