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http://kb.psu.ac.th/psukb/handle/2010/6013Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Suttirug Phatcharat | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-11-26T03:44:46Z | - |
| dc.date.available | 2010-11-26T03:44:46Z | - |
| dc.date.issued | 2005 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/6013 | - |
| dc.description | Master of Science (Food Technology) | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Fish as food | en_US |
| dc.subject | Oxidizing agents | en_US |
| dc.title | Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish | en_US |
| dc.title.alternative | ผลของการใช้สารออกซิไดซิ่งในน้ำล้างต่อการปรับปรุงคุณสมบัติการเกิดเจลของซูริมิจากปลาคุณภาพต่ำ | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.department | Food Technology | en_US |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| license.html | 118 B | HTML | View/Open | |
| 261632_ti.pdf | 11.92 kB | Adobe PDF | View/Open | |
| 261632_con.pdf | 180.48 kB | Adobe PDF | View/Open | |
| 261632_ch4.pdf | 30.4 kB | Adobe PDF | View/Open | |
| 261632_ch3.pdf | 33.73 MB | Adobe PDF | View/Open | |
| 261632_ch2.pdf | 211.71 kB | Adobe PDF | View/Open | |
| 261632_ch1.pdf | 821.26 kB | Adobe PDF | View/Open | |
| 261632_bibli.pdf | 435.86 kB | Adobe PDF | View/Open | |
| 261632_app.pdf | 246.24 kB | Adobe PDF | View/Open | |
| 261632_ab.pdf | 128.15 kB | Adobe PDF | View/Open |
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