Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawing

dc.contributor.author	Patchaniya Eakpetch	en_US
dc.contributor.department	Prince of Songkla University Faculty of Agro-Industry (Food Technology)	en_US
dc.date	2008	en_US
dc.date.accessioned	2010-05-06T04:53:42Z
dc.date.available	2010-05-06T04:53:42Z
dc.date.issued	2008	en_US
dc.description	Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2008	en_US
dc.format	xviii, 162 leaves : ill.	en_US
dc.identifier.uri	http://kb.psu.ac.th/psukb/handle/2553/1560
dc.language.iso	en	en_US
dc.publisher	Prince of Songkla University	en_US
dc.subject	Fishery products	en_US
dc.subject	Shrimp fisheries	en_US
dc.subject	Shrimps	en_US
dc.subject	Shrimp industry	en_US
dc.subject	Fishery processing	en_US
dc.title	Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawing	en_US
dc.title.alternative	สมบัติการเกิดเจลของเนื้อกุ้งขาว (Litopenaeus vannamei) และความคงตัวของเจลระหว่างการแช่แข็งทำลาย	en_US
dc.type	Thesis	en_US