Effect of hemoglobin, Galangal and lemon grass extracts on lipid oxidation in fish muscle
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| Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Sunisa Siripongvutikorn | - |
| dc.contributor.author | Chaiwut Buaniaw | - |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | - |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | - |
| dc.date.accessioned | 2020-05-01T03:39:49Z | - |
| dc.date.available | 2020-05-01T03:39:49Z | - |
| dc.date.issued | 2008 | - |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2008 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/12860 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fish Preservation | en_US |
| dc.subject | Oxidation | en_US |
| dc.subject | Zingiberaceae | en_US |
| dc.subject | Hemoglobin | en_US |
| dc.title | Effect of hemoglobin, Galangal and lemon grass extracts on lipid oxidation in fish muscle | en_US |
| dc.title.alternative | ผลของฮีโมโกลบิน สารสกัดจากข่าและตะไคร้ต่อการเกิดออกซิเดชันของไขมันในเนื้อปลา | en_US |
| dc.type | Thesis | en_US |
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