Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/12988
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorSuthasinee Yarnpakdee-
dc.date.accessioned2020-06-12T09:20:16Z-
dc.date.available2020-06-12T09:20:16Z-
dc.date.issued2008-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/12988-
dc.descriptionThesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2008en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectGelationen_US
dc.subjectSurimien_US
dc.subjectProteolysisen_US
dc.subjectMulloidichthys martinicusen_US
dc.titleGelling properties and proteolysis of goatfish (Mulloidichthys martinicus) Muscleen_US
dc.title.alternativeสมบัติการเกิดเจลและการย่อยสลายโปรตีนกล้ามเนื้อปลาเม็ดขนุน (Mulloidichthys martinicus)en_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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