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http://kb.psu.ac.th/psukb/handle/2010/6013| Title: | Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish |
| Other Titles: | ผลของการใช้สารออกซิไดซิ่งในน้ำล้างต่อการปรับปรุงคุณสมบัติการเกิดเจลของซูริมิจากปลาคุณภาพต่ำ |
| Authors: | Suttirug Phatcharat Food Technology |
| Keywords: | Surimi;Fishery products;Fish as food;Oxidizing agents |
| Issue Date: | 2005 |
| Publisher: | Prince of Songkla University |
| Description: | Master of Science (Food Technology) |
| URI: | http://kb.psu.ac.th/psukb/handle/2010/6013 |
| 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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