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http://kb.psu.ac.th/psukb/handle/2016/13401Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Soottawat Benjakul | - |
| dc.contributor.author | Anthony Temitope Idowu | - |
| dc.date.accessioned | 2021-03-08T09:10:31Z | - |
| dc.date.available | 2021-03-08T09:10:31Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/13401 | - |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2019 | 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 | Hydrolysis | en_US |
| dc.subject | Protein hydrolysates | en_US |
| dc.title | Protein Hydrolysate and Biocalcium from Salmon Frame : Preparation and their Fortification in Cracker | 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 | |
|---|---|---|---|---|
| 435060.pdf | 2 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License
