Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients

Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/10346

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Soottawat Benjakul	-
dc.contributor.author	Palanivel Ganesan	-
dc.date.accessioned	2016-07-13T07:26:49Z	-
dc.date.available	2016-07-13T07:26:49Z	-
dc.date.issued	2010	-
dc.identifier.uri	http://kb.psu.ac.th/psukb/handle/2016/10346	-
dc.description	Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2010	th_TH
dc.language.iso	en	th_TH
dc.publisher	Prince of Songkla University	th_TH
dc.subject	Eggs Biotechnology	th_TH
dc.subject	Pickles	th_TH
dc.subject	Pickles foods	th_TH
dc.subject	Eggs Preservation	th_TH
dc.title	Chemical Compositions and Properties of Alkali Pickled Egg (Pidan) as Affected by Cations and Selected Pickling Ingredients	th_TH
dc.type	Thesis	th_TH
dc.contributor.department	Faculty of Agro-Industry (Food Technology)	-
dc.contributor.department	คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร	-
Appears in Collections:	850 Thesis

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