Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle
| dc.contributor.author | Soottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2020-02-28T06:13:53Z | |
| dc.date.available | 2020-02-28T06:13:53Z | |
| dc.date.issued | 2012 | |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/12659 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Proteins | en_US |
| dc.subject | Muscle proteins | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Fishery processing | en_US |
| dc.subject | Fishery products Preservation | en_US |
| dc.subject | Mulloidichthys martinicus | en_US |
| dc.title | Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle | en_US |
| dc.title.alternative | การเกิดเจลการย่อยสลายโปรตีนและการปรับปรุงสมบัติเจลจากเนื้อปลาเม็ดขนุน (Mulloidichthys martinicus) | en_US |
| dc.type | Technical Report | en_US |