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dc.contributor.authorYaowapa Thiansilakulen_US
dc.date2006en_US
dc.date.accessioned2010-05-06T04:54:23Z-
dc.date.available2010-05-06T04:54:23Z-
dc.date.issued2006en_US
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2553/1574-
dc.descriptionThesis (M.Sc., Food Technology)--Prince of Songkla University, 2006en_US
dc.format(13) leavesen_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFishery products Preservationen_US
dc.subjectFishery productsen_US
dc.subjectMeat Qualityen_US
dc.subjectAntioxidantsen_US
dc.subjectFood Protein contentsen_US
dc.subjectRound scaden_US
dc.subjectDecapterus maruadsien_US
dc.titleAntioxidative activity and functional properties of protein hydrolysate from round sead (Decapterus maruadsi) muscleen_US
dc.title.alternativeกิจกรรมการเป็นสารต้านออกซิเดชันและคุณสมบัติเชิงหน้าที่ของโปรตีนไฮโดรไลเสตจากกล้ามเนื้อปลาทูแขก (Decapterus maruadsi)en_US
dc.typeThesisen_US
dc.contributor.departmentPrince of Songkla University Faculty of Agro-Industry (Food Technology)en_US
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