Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients
| dc.contributor.advisor | Soottawat Benjakul | |
| dc.contributor.author | Palanivel Ganesan | |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | |
| dc.date.accessioned | 2016-07-13T07:26:49Z | |
| dc.date.available | 2016-07-13T07:26:49Z | |
| dc.date.issued | 2010 | |
| dc.description | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 | th_TH |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2016/10346 | |
| dc.language.iso | en | th_TH |
| dc.publisher | Prince of Songkla University | th_TH |
| dc.subject | Eggs Biotechnology | th_TH |
| dc.subject | Pickles | th_TH |
| dc.subject | Pickles foods | th_TH |
| dc.subject | Eggs Preservation | th_TH |
| dc.title | Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients | th_TH |
| dc.type | Thesis | th_TH |