Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation
| dc.contributor.author | Sirima Disarapong | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:30Z | |
| dc.date.available | 2010-05-06T04:54:30Z | |
| dc.date.issued | 2005 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 | en_US |
| dc.format | [16] 204 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1576 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fermented foods | en_US |
| dc.subject | Tuna | en_US |
| dc.subject | Fish sauce | en_US |
| dc.title | Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation | en_US |
| dc.title.alternative | ผลของคุณภาพเครื่องในปลาทูน่าและการเร่งการย่อยสลายโปรตีนต่อการเปลี่ยนแปลงคุณลักษณะของน้ำปลาระหว่างการหมัก | en_US |
| dc.type | Thesis | en_US |
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