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http://kb.psu.ac.th/psukb/handle/2010/9435Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Soottawat Benjakul | - |
| dc.contributor.author | Pimchanok Kaewudom | - |
| dc.date.accessioned | 2014-09-11T04:49:10Z | - |
| dc.date.available | 2014-09-11T04:49:10Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2010/9435 | - |
| dc.description | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2012 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Gelatin | en_US |
| dc.title | Effect of fish skin gelatin in combination with protein cross-linkers on properties of Surimi Gels | en_US |
| dc.title.alternative | ผลของเจลาตินจากหนังปลาร่วมกับสารเชื่อมประสานโปรตีนสมบัติการเกิดเจล | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.department | Faculty of Agro-Industry (Food Technology) | - |
| dc.contributor.department | คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร | - |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 368424.pdf | 3.86 MB | Adobe PDF | View/Open |
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