Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp
Full Metadata
| Field | Value | Language |
|---|---|---|
| dc.contributor.author | Atchara Tammatinna | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2006 | en_US |
| dc.date.accessioned | 2010-05-06T04:53:39Z | - |
| dc.date.available | 2010-05-06T04:53:39Z | - |
| dc.date.issued | 2006 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2006 | en_US |
| dc.format | xix, 160 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1558 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Food Protein content | en_US |
| dc.subject | Tansglutaminases | en_US |
| dc.subject | Proteins Analysis | en_US |
| dc.subject | Fish as food | en_US |
| dc.subject | Shrimps | en_US |
| dc.title | Effects of microbial transglutaminase on gelling property and protein cross-linking of different marine fish and shrimp | en_US |
| dc.title.alternative | ผลของเอนไซม์ทรานส์กลูตามิเนสจากจุลินทรีย์ต่อสมบัติการเกิดเจลและการเชื่อมประสานของโปรตีนกล้ามเนื้อจากสัตว์น้ำชนิดต่างๆ | en_US |
| dc.type | Thesis | en_US |
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