Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/10366
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorNilesh Prakash Nirmal-
dc.date.accessioned2016-07-22T08:23:53Z-
dc.date.available2016-07-22T08:23:53Z-
dc.date.issued2011-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/10366-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2011th_TH
dc.language.isoenth_TH
dc.publisherPrince of Songkla Universityth_TH
dc.subjectSeafood Compositionth_TH
dc.subjectPolyphenol oxidaseth_TH
dc.subjectFishery processing Quality controlth_TH
dc.subjectEnzymesth_TH
dc.subjectShrimp cultureth_TH
dc.titleInhibition of Polyphenoloxidase and Melanosis in Pacific White Shrimp (Litopenaeus vannamei) by Phenolic Compoundsth_TH
dc.typeThesisth_TH
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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