Browsing by Subject Fishery processing

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
ก ข ฃ ค ฅ ฆ ง จ ฉ ช ซ ฌ ญ ฎ ฏ ฐ ฑ ฒ ณ ด ต ถ ท ธ น บ ป ผ ฝ พ ฟ ภ ม ย ร ฤ ล ฦ ว ศ ษ ส ห ฬ อ ฮ เ แ โ ใ ไ
or enter first few letters:  
Showing results 1 to 6 of 6
Issue DateTitleAuthor(s)
2006Characterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi productionManat Chaijan; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
2003Cryoprotective effect of trehalose on myofibrilla proteins and surimi during frozen storageAm-on Tawisuwan; Prince of Songkla University Department of Food Technology (Food Technology)
2011Effect of Calcium Compounds Obtained from Fish Processing By-Product on Calcium Metabolism in RatsChakree Tongreung; Phatchareerat Tongchan; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2009Enhancement of Gel strength of Surimi using oxidized phenolic compoundsSoottawat Benjakul; Amjad Khansaheb Balange
2012Gelation, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscleSoottawat Benjakul, proteolysis and the improvement of gel from goatfish (Mulloidichthys martinicus) muscle; Faculty of Agro-Industry (Food Technology); คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
2008Gelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawingPatchaniya Eakpetch; Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Showing results 1 to 6 of 6