Enhancement of Gel strength of Surimi using oxidized phenolic compounds

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Files

312937.pdf (5.83 MB)

Date

Authors

Amjad Khansaheb Balange

Publication

Publisher

Prince of Songkla University

Abstract

Details

Description

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009

Keywords

Surimi, Oxidizing agents, Fishery products, Fish as food, Fishery processing

URI

http://kb.psu.ac.th/psukb/handle/2010/5851

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