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http://kb.psu.ac.th/psukb/handle/2010/7621Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Soottawat Benjakul | - |
| dc.contributor.author | Rattana Sungsri-in | - |
| dc.date.accessioned | 2011-10-28T09:01:17Z | - |
| dc.date.available | 2011-10-28T09:01:17Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/7621 | - |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2009 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Squids Physiology | en_US |
| dc.subject | Squids | en_US |
| dc.subject | Cephalopoda | en_US |
| dc.title | Development of Pink Color of Squid and the Effect of Chemical Treatment on Physico-Chemical Changes of Squid during Frozen Storage | en_US |
| dc.title.alternative | การเกิดสีชมพูของหมึกกล้วยและผลของการใช้สารเคมีต่อการเปลี่ยนแปลงทางเคมี-กายภาพของหมึกกล้วยระหว่างการเก็บรักษาในสภาวะแช่แข็ง | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 316623.pdf | 2.2 MB | Adobe PDF | View/Open |
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