Gelling properties and proteolysis of goatfish (Mulloidichthys martinicus) Muscle
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Suthasinee Yarnpakdee | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2020-06-12T09:20:16Z | |
| dc.date.available | 2020-06-12T09:20:16Z | |
| dc.date.issued | 2008 | |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2008 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/12988 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Gelation | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Proteolysis | en_US |
| dc.subject | Mulloidichthys martinicus | en_US |
| dc.title | Gelling properties and proteolysis of goatfish (Mulloidichthys martinicus) Muscle | en_US |
| dc.title.alternative | สมบัติการเกิดเจลและการย่อยสลายโปรตีนกล้ามเนื้อปลาเม็ดขนุน (Mulloidichthys martinicus) | en_US |
| dc.type | Thesis | en_US |