Characteristics and Applications of Active Comonents from Squid Melanin-Free Ink
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Naveen Kumar Vate | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2018-02-12T06:27:50Z | |
| dc.date.available | 2018-02-12T06:27:50Z | |
| dc.date.issued | 2016 | |
| dc.description | Thesis (Ph.D., Food Science and Technology) Prince of Songkla University, 2016 | th_TH |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/11380 | |
| dc.language.iso | en | en |
| dc.publisher | Prince of Songkla University | th_TH |
| dc.subject | Squids | th_TH |
| dc.subject | Melanins | th_TH |
| dc.title | Characteristics and Applications of Active Comonents from Squid Melanin-Free Ink | th_TH |
| dc.type | Thesis | th_TH |