Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish
Full Metadata
| Field | Value | Language |
|---|---|---|
| dc.contributor.author | Suttirug Phatcharat | en_US |
| dc.contributor.department | Food Technology | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-11-26T03:44:46Z | - |
| dc.date.available | 2010-11-26T03:44:46Z | - |
| dc.date.issued | 2005 | en_US |
| dc.description | Master of Science (Food Technology) | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/6013 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Fish as food | en_US |
| dc.subject | Oxidizing agents | en_US |
| dc.title | Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish | en_US |
| dc.title.alternative | ผลของการใช้สารออกซิไดซิ่งในน้ำล้างต่อการปรับปรุงคุณสมบัติการเกิดเจลของซูริมิจากปลาคุณภาพต่ำ | en_US |
| dc.type | Thesis | en_US |
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