Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawing
Full Metadata
| Field | Value | Language |
|---|---|---|
| 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 |
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