Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2016/10346| Title: | Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients |
| Authors: | Soottawat Benjakul Palanivel Ganesan Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร |
| Keywords: | Eggs Biotechnology;Pickles;Pickles foods;Eggs Preservation |
| Issue Date: | 2010 |
| Publisher: | Prince of Songkla University |
| Description: | Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010 |
| URI: | http://kb.psu.ac.th/psukb/handle/2016/10346 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 345298.pdf | 3.07 MB | Adobe PDF | View/Open |
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