Effect of washing solution and processes on gelling properties and frozen stability of yellowtail barracuda surimi
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Kosol Lertwittayanon | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2021-03-16T06:53:50Z | |
| dc.date.available | 2021-03-16T06:53:50Z | |
| dc.date.issued | 2011 | |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2011 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/13486 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Thailand | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/th/ | * |
| dc.subject | Surimi | en_US |
| dc.subject | Frozen fishery products | en_US |
| dc.subject | Fishery products Storage | en_US |
| dc.title | Effect of washing solution and processes on gelling properties and frozen stability of yellowtail barracuda surimi | en_US |
| dc.title.alternative | ผลของชนิดเกลือและวิธีการล้างต่อสมบัติของเจลซูริมิและความคงตัวระหว่างการแช่เยือกแข็งของซูริมิปลาเข็มทอง | en_US |
| dc.type | Thesis | en_US |