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http://kb.psu.ac.th/psukb/handle/2016/13283Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Soottawat Benjakul | - |
| dc.contributor.author | Saowakon Wattanachant | - |
| dc.date.accessioned | 2020-12-03T07:51:19Z | - |
| dc.date.available | 2020-12-03T07:51:19Z | - |
| dc.date.issued | 2004 | - |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/13283 | - |
| dc.description | Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2004 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Thailand | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/th/ | * |
| dc.subject | Food Quality | en_US |
| dc.subject | Food Composition | en_US |
| dc.subject | Food Analysis | en_US |
| dc.subject | Broiler(Poultry) | en_US |
| dc.subject | Chickens | en_US |
| dc.title | Chemical compositions, properties and structure of muscle affecting textural characteristics of meat from Thai indigenous chicken and broiler | en_US |
| dc.title.alternative | องค์ประกอบทางเคมี โครงสร้าง และคุณสมบัติของกล้ามเนื้อที่มีผลต่อลักษณะเนื้อสัมผัสของเนื้อไก่พื้นเมืองไทยและไก่กระทง | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | - |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | - |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 241533.pdf | 8.87 MB | Adobe PDF | View/Open |
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