Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Sajid Maqsood | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2011-11-24T08:16:47Z | |
| dc.date.available | 2011-11-24T08:16:47Z | |
| dc.date.issued | 2010 | |
| dc.description | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/7712 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Phenols Physiological effect | en_US |
| dc.subject | Fishes Effect of chemicals on | en_US |
| dc.title | Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products | en_US |
| dc.type | Thesis | en_US |