Discoloration and its prevention of protein film from red Tilapia muscle
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Phakawat Tongnuanchan | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2013-07-11T04:31:31Z | |
| dc.date.available | 2013-07-11T04:31:31Z | |
| dc.date.issued | 2011 | |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2011 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/8859 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University Faculty of Agro-Industry (Food Science and Technology) | en_US |
| dc.subject | Proteins Biotechnology | en_US |
| dc.subject | Coatings | en_US |
| dc.subject | Edible coatings | en_US |
| dc.subject | Thin films | en_US |
| dc.title | Discoloration and its prevention of protein film from red Tilapia muscle | en_US |
| dc.title.alternative | การเปลี่ยนแปลงสีของฟิล์มโปรตีนจากกล้าเนื้อปลาทับทิมและการป้องกัน | en_US |
| dc.type | Thesis | en_US |