Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish

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