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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yaowapa Thiansilakul | en_US |
dc.date | 2006 | en_US |
dc.date.accessioned | 2010-05-06T04:54:23Z | - |
dc.date.available | 2010-05-06T04:54:23Z | - |
dc.date.issued | 2006 | en_US |
dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1574 | - |
dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2006 | en_US |
dc.format | (13) leaves | en_US |
dc.language.iso | en | en_US |
dc.publisher | Prince of Songkla University | en_US |
dc.subject | Fishery products Preservation | en_US |
dc.subject | Fishery products | en_US |
dc.subject | Meat Quality | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Food Protein contents | en_US |
dc.subject | Round scad | en_US |
dc.subject | Decapterus maruadsi | en_US |
dc.title | Antioxidative activity and functional properties of protein hydrolysate from round sead (Decapterus maruadsi) muscle | en_US |
dc.title.alternative | กิจกรรมการเป็นสารต้านออกซิเดชันและคุณสมบัติเชิงหน้าที่ของโปรตีนไฮโดรไลเสตจากกล้ามเนื้อปลาทูแขก (Decapterus maruadsi) | 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 | |
278552_app.pdf | 101.57 kB | Adobe PDF | View/Open | |
278552_bibli.pdf | 184.57 kB | Adobe PDF | View/Open | |
278552_ch4.pdf | 64.87 kB | Adobe PDF | View/Open | |
278552_ch3.pdf | 438.41 kB | Adobe PDF | View/Open | |
278552_ch2.pdf | 111.69 kB | Adobe PDF | View/Open | |
278552_ch1.pdf | 313.56 kB | Adobe PDF | View/Open | |
278552_con.pdf | 84.16 kB | Adobe PDF | View/Open | |
278552_ab.pdf | 94.46 kB | Adobe PDF | View/Open | |
278552_ti.pdf | 76.19 kB | Adobe PDF | View/Open |
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