Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorAmjad Khansaheb Balange-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009en_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectOxidizing agentsen_US
dc.subjectFishery productsen_US
dc.subjectFish as fooden_US
dc.subjectFishery processingen_US
dc.titleEnhancement of Gel strength of Surimi using oxidized phenolic compoundsen_US
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