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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorSajid Maqsood-
dc.date.accessioned2011-11-24T08:16:47Z-
dc.date.available2011-11-24T08:16:47Z-
dc.date.issued2010-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2010/7712-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectPhenols Physiological effecten_US
dc.subjectFishes Effect of chemicals onen_US
dc.titleMaximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish productsen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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