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dc.contributor.authorKrittabhart Chinabharken_US
dc.date2005en_US
dc.date.accessioned2010-05-06T04:54:07Z-
dc.date.available2010-05-06T04:54:07Z-
dc.date.issued2005en_US
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2553/1568-
dc.descriptionThesis (M.Sc., Food Technology)--Prince of Songkla University, 2005en_US
dc.format[xvii] 151 leavesen_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectSurimien_US
dc.subjectFishery productsen_US
dc.subjectLipidsen_US
dc.subjectProteinsen_US
dc.titleEffect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fishen_US
dc.title.alternativeผลของพีเอช ลิปิดและตัวเชื่อมประสานโปรตีนต่อสมบัติของฟิล์มซุริมิจากปลาเขตร้อนen_US
dc.typeThesisen_US
dc.contributor.departmentPrince of Songkla University Faculty of Agro-Industry (Food Technology)en_US
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