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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Atchara Tammatinna | en_US |
dc.date | 2006 | en_US |
dc.date.accessioned | 2010-05-06T04:53:39Z | - |
dc.date.available | 2010-05-06T04:53:39Z | - |
dc.date.issued | 2006 | en_US |
dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1558 | - |
dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2006 | en_US |
dc.format | xix, 160 leaves | en_US |
dc.language.iso | en | en_US |
dc.publisher | Prince of Songkla University | en_US |
dc.subject | Food Protein content | en_US |
dc.subject | Tansglutaminases | en_US |
dc.subject | Proteins Analysis | en_US |
dc.subject | Fish as food | en_US |
dc.subject | Shrimps | en_US |
dc.title | Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp | en_US |
dc.title.alternative | ผลของเอนไซม์ทรานส์กลูตามิเนสจากจุลินทรีย์ต่อสมบัติการเกิดเจลและการเชื่อมประสานของโปรตีนกล้ามเนื้อจากสัตว์น้ำชนิดต่างๆ | en_US |
dc.type | Thesis | en_US |
dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
Appears in Collections: | 850 Thesis |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
license.html | 118 B | HTML | View/Open | |
282441_app.pdf | 60.37 kB | Adobe PDF | View/Open | |
282441_bibli.pdf | 180.77 kB | Adobe PDF | View/Open | |
282441_ch4.pdf | 46.84 kB | Adobe PDF | View/Open | |
282441_ch3.pdf | 14.84 MB | Adobe PDF | View/Open | |
282441_ch2.pdf | 113.74 kB | Adobe PDF | View/Open | |
282441_ch1.pdf | 457.33 kB | Adobe PDF | View/Open | |
282441_con.pdf | 96.28 kB | Adobe PDF | View/Open | |
282441_ab.pdf | 91.25 kB | Adobe PDF | View/Open | |
282441_ti.pdf | 70.66 kB | Adobe PDF | View/Open |
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