Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition
| dc.contributor.author | Khwunsiri Chuaynukool | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| dc.date | 2008 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:34Z | |
| dc.date.available | 2010-05-06T04:54:34Z | |
| dc.date.issued | 2008 | en_US |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2008 | en_US |
| dc.format | xvi, 85 leaves : ill. | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1577 | |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Food Effect of heat on | en_US |
| dc.subject | Chickens | en_US |
| dc.subject | Cookery (Meat) | en_US |
| dc.subject | Poultry as food | en_US |
| dc.subject | Meat Effect of heat on | en_US |
| dc.title | Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition | en_US |
| dc.title.alternative | คุณภาพของเนื้อไก่สดและคุณภาพหลังการแปรรูปในสภาวะซุปต้มยำบรรจุถุงร้อน | en_US |
| dc.type | Thesis | en_US |
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