Cryoprotective effect of trehalose on myofibrilla proteins and surimi during frozen storage
| dc.contributor.author | Am-on Tawisuwan | en_US |
| dc.contributor.department | Prince of Songkla University Department of Food Technology (Food Technology) | en_US |
| dc.date | 2003 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:03Z | |
| dc.date.available | 2010-05-06T04:54:03Z | |
| dc.date.issued | 2003 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2003 | en_US |
| dc.format | (18) 142 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1567 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fishery processing | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Myocardium | en_US |
| dc.subject | Cryoprotective Agents | en_US |
| dc.title | Cryoprotective effect of trehalose on myofibrilla proteins and surimi during frozen storage | en_US |
| dc.title.alternative | en_US | |
| dc.type | Thesis | en_US |
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