Effect of phosphates on quality of spent hen muscle marinated with Tom-Yum paste
| dc.contributor.advisor | Saowakon Wattanachant | |
| dc.contributor.author | Pirinya Wongwiwat | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2020-05-01T03:12:52Z | |
| dc.date.available | 2020-05-01T03:12:52Z | |
| dc.date.issued | 2009 | |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2009 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/12857 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Food Quality | en_US |
| dc.subject | Phosphates | en_US |
| dc.subject | Phosphates Physiological effect | en_US |
| dc.subject | Chickens | en_US |
| dc.title | Effect of phosphates on quality of spent hen muscle marinated with Tom-Yum paste | en_US |
| dc.title.alternative | ผลของสารประกอบฟอสเฟตต่อคุณภาพของเนื้อไก่หมักเครื่องต้มยำ | en_US |
| dc.type | Thesis | en_US |