Please use this identifier to cite or link to this item:
Title: Enhancement of Gel strength of Surimi using oxidized phenolic compounds
Authors: Soottawat Benjakul
Amjad Khansaheb Balange
Keywords: Surimi;Oxidizing agents;Fishery products;Fish as food;Fishery processing
Issue Date: 2009
Publisher: Prince of Songkla University
Description: Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009
Appears in Collections:850 Thesis

Files in This Item:
File Description SizeFormat 
312937.pdf5.97 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons