Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2010/6012Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | en_US | |
| dc.contributor.author | Sunisa Siripongvutikorn | en_US |
| dc.date | 2004 | en_US |
| dc.date.accessioned | 2010-11-26T03:44:45Z | - |
| dc.date.available | 2010-11-26T03:44:45Z | - |
| dc.date.issued | 2004 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/6012 | - |
| dc.description | Doctor of Philosophy (Food Technology) | en_US |
| dc.format | en_US | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fishery products Oreservation Thailand | en_US |
| dc.subject | Frozen fishery products Thailand | en_US |
| dc.subject | Seabass Preservation | en_US |
| dc.subject | Food preservatives | en_US |
| dc.title | Postharvest deterioration of seabass (Lates calcarifer) and its shelf-life extension by using Tom-Yum mix | en_US |
| dc.title.alternative | en_US | |
| dc.type | Thesis | en_US |
| dc.contributor.department | Food Technology | en_US |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| license.html | 118 B | HTML | View/Open | |
| 244686_ti.pdf | 1.16 MB | Adobe PDF | View/Open | |
| 244686_con.pdf | 14.44 MB | Adobe PDF | View/Open | |
| 244686_ch4.pdf | 3.86 MB | Adobe PDF | View/Open | |
| 244686_ch3.pdf | 95.99 MB | Adobe PDF | View/Open | |
| 244686_ch2.pdf | 24.68 MB | Adobe PDF | View/Open | |
| 244686_ch1.pdf | 65.69 MB | Adobe PDF | View/Open | |
| 244686_bibli.pdf | 30.86 MB | Adobe PDF | View/Open | |
| 244686_app.pdf | 4.67 MB | Adobe PDF | View/Open | |
| 244686_ab.pdf | 4.85 MB | Adobe PDF | View/Open |
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