Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/10672
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorThanasak Sae-leaw-
dc.date.accessioned2017-03-29T07:28:19Z-
dc.date.available2017-03-29T07:28:19Z-
dc.date.issued2015-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/10672-
dc.descriptionThesis (Ph.D., (Food Science and Technology))--Prince of Songkla University, 2015th_TH
dc.language.isoenth_TH
dc.publisherPrince of Songkla Universityth_TH
dc.subjectGelatinth_TH
dc.titleProduction and properties of reduced fishy odour gelatin and gelatin hydrolysate from seabass (Lates calcarifer) skinth_TH
dc.title.alternativeการผลิตและสมบัติของเจลาตินและเจลาตินไฮโดรไลเสตลดกลิ่นคาวจากหนังปลากะพงขาวth_TH
dc.typeThesisth_TH
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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