Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2010/7617Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Soottawat Benjakul | - |
| dc.contributor.author | Thammarat Kaewmanee | - |
| dc.date.accessioned | 2011-10-28T07:55:20Z | - |
| dc.date.available | 2011-10-28T07:55:20Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/7617 | - |
| dc.description | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Food additives Analysis | en_US |
| dc.subject | Salted eggs | en_US |
| dc.subject | Salting of food | en_US |
| dc.subject | Food Analysis | en_US |
| dc.title | Impact of Salting on Chemical Compositions, Physicochemical and Functional Properties of Duck Egg | en_US |
| dc.title.alternative | ผลของการดองเกลือต่อองค์ประกอบทางเคมี สมบัติทางเคมีกายภาพ และสมบัติเชิงหน้าที่ของไข่เป็ด | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 341108.pdf | 7.12 MB | Adobe PDF | View/Open |
Items in PSU Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.