Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/12176
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dc.contributor.advisorKongkarn Kijroongrojana-
dc.contributor.authorSineenath Sukkwai-
dc.date.accessioned2019-04-02T04:01:20Z-
dc.date.available2019-04-02T04:01:20Z-
dc.date.issued2017-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/12176-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2017th_TH
dc.language.isoenth_TH
dc.publisherPrince of Songkla Universityth_TH
dc.subjectWhiteleg shrimp Processingth_TH
dc.subjectFlavoring essences Researchth_TH
dc.subjectFood additives Researchth_TH
dc.titleProduction of Flavorant and Colorant from Pacific White Shrimp (Litopenaeus vanamei) Head and Their Food Applicationsth_TH
dc.title.alternativeการผลิตสารให้กลิ่นรสและสารให้สีจากหัวกุ้งขาว (Litopenaeus vanamei) และการประยุกต์ใช้ในอาหารth_TH
dc.typeThesisth_TH
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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