Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish
Full Metadata
| Field | Value | Language |
|---|---|---|
| dc.contributor.author | Krittabhart Chinabhark | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:07Z | - |
| dc.date.available | 2010-05-06T04:54:07Z | - |
| dc.date.issued | 2005 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 | en_US |
| dc.format | [xvii] 151 leaves | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1568 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Lipids | en_US |
| dc.subject | Proteins | en_US |
| dc.title | Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish | en_US |
| dc.title.alternative | ผลของพีเอช ลิปิดและตัวเชื่อมประสานโปรตีนต่อสมบัติของฟิล์มซุริมิจากปลาเขตร้อน | en_US |
| dc.type | Thesis | en_US |
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