Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2010/7712| Title: | Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products |
| Authors: | Soottawat Benjakul Sajid Maqsood Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร |
| Keywords: | Phenols Physiological effect;Fishes Effect of chemicals on |
| Issue Date: | 2010 |
| Publisher: | Prince of Songkla University |
| Description: | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 |
| URI: | http://kb.psu.ac.th/psukb/handle/2010/7712 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 346368.pdf | 2.86 MB | Adobe PDF | View/Open |
Items in PSU Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.