Enhancement of Gel strength of Surimi using oxidized phenolic compounds
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Amjad Khansaheb Balange | |
| dc.date.accessioned | 2010-08-31T07:35:51Z | |
| dc.date.available | 2010-08-31T07:35:51Z | |
| dc.date.issued | 2009 | |
| dc.description | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/5851 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Oxidizing agents | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Fish as food | en_US |
| dc.subject | Fishery processing | en_US |
| dc.title | Enhancement of Gel strength of Surimi using oxidized phenolic compounds | en_US |
| dc.type | Thesis | en_US |