Please use this identifier to cite or link to this item:
Title: Maximized uses of phenolic compounds in retardation of lipid oxidation and shelf-life extension of fish and fish products
Authors: Soottawat Benjakul
Sajid Maqsood
Faculty of Agro-Industry (Food Technology)
คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร
Keywords: Phenols Physiological effect;Fishes Effect of chemicals on
Issue Date: 2010
Publisher: Prince of Songkla University
Description: Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010
Appears in Collections:850 Thesis

Files in This Item:
File Description SizeFormat 
346368.pdf2.86 MBAdobe PDFView/Open

Items in PSU Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.