Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/17749
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dc.contributor.advisorKongkarn Kijroongrojana-
dc.contributor.authorKantapit Mektun-
dc.date.accessioned2023-01-03T09:00:46Z-
dc.date.available2023-01-03T09:00:46Z-
dc.date.issued2020-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/17749-
dc.descriptionThesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2020en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Thailand*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/th/*
dc.subjectFisheries By-productsen_US
dc.titleDevelopment of Frozen Churros Added with Shrimp and Squid By-Productsen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์ชูโรสแช่เยือกแข็งจากวัสดุเศษเหลือจากกระบวนการผลิตกุ้งและหมึกen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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