Postharvest deterioration of seabass (Lates calcarifer) and its shelf-life extension by using Tom-Yum mix
| dc.contributor.advisor | en_US | |
| dc.contributor.author | Sunisa Siripongvutikorn | en_US |
| dc.contributor.department | Food Technology | en_US |
| dc.date | 2004 | en_US |
| dc.date.accessioned | 2010-11-26T03:44:45Z | |
| dc.date.available | 2010-11-26T03:44:45Z | |
| dc.date.issued | 2004 | en_US |
| dc.description | Doctor of Philosophy (Food Technology) | en_US |
| dc.format | en_US | |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/6012 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Fishery products Oreservation Thailand | en_US |
| dc.subject | Frozen fishery products Thailand | en_US |
| dc.subject | Seabass Preservation | en_US |
| dc.subject | Food preservatives | en_US |
| dc.title | Postharvest deterioration of seabass (Lates calcarifer) and its shelf-life extension by using Tom-Yum mix | en_US |
| dc.title.alternative | en_US | |
| dc.type | Thesis | en_US |
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