Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production
| dc.contributor.author | Manat Chaijan | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2006 | en_US |
| dc.date.accessioned | 2010-05-06T04:53:58Z | |
| dc.date.available | 2010-05-06T04:53:58Z | |
| dc.date.issued | 2006 | en_US |
| dc.description | Thesis (Ph.D., Food Technology)--Prince of Songkla University, 2006 | en_US |
| dc.format | xx, 205 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1565 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Muscle proteins | en_US |
| dc.subject | Fishery processing | en_US |
| dc.subject | Surimi | en_US |
| dc.title | Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi production | en_US |
| dc.title.alternative | การจำแนกคุณลักษณะของโปรตีนกล้ามเนื้อและอันตรกิริยาระหว่างโปรตีนไมโอไฟบริลกับไมโอโกกลบินของปลาเนื้อดำที่ใช้ผลิตซูริมิ | en_US |
| dc.type | Thesis | en_US |
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