Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2010/5851
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorAmjad Khansaheb Balange-
dc.date.accessioned2010-08-31T07:35:51Z-
dc.date.available2010-08-31T07:35:51Z-
dc.date.issued2009-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2010/5851-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009en_US
dc.language.isoen_USen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectSurimien_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
dc.typeThesisen_US
Appears in Collections:850 Thesis

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