Enhancement of Gel strength of Surimi using oxidized phenolic compounds

Files

312937.pdf (5.83 MB)

Date

Authors

Amjad Khansaheb Balange

Publisher

Prince of Songkla University

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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