Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/12692
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorTanyamon Petcharat-
dc.date.accessioned2020-03-16T10:12:02Z-
dc.date.available2020-03-16T10:12:02Z-
dc.date.issued2017-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/12692-
dc.descriptionThesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2017en_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFood additivesen_US
dc.subjectGelationen_US
dc.subjectHydrocolloidsen_US
dc.titleImpact of Gellan Incorporation on Properties of Fish Gelatin and Surimi Gelsen_US
dc.title.alternativeผลของการเติมเจลแลนต่อสมบัติเจลของเจลาตินจากปลาและเจลซูริมิen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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