Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2010/5851| 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 |
| URI: | http://kb.psu.ac.th/psukb/handle/2010/5851 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 312937.pdf | 5.97 MB | Adobe PDF | View/Open |
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