Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2016/12857| Title: | Effect of phosphates on quality of spent hen muscle marinated with Tom-Yum paste |
| Other Titles: | ผลของสารประกอบฟอสเฟตต่อคุณภาพของเนื้อไก่หมักเครื่องต้มยำ |
| Authors: | Saowakon Wattanachant Pirinya Wongwiwat Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร |
| Keywords: | Food Quality;Phosphates;Phosphates Physiological effect;Chickens |
| Issue Date: | 2009 |
| Publisher: | Prince of Songkla University |
| Description: | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2009 |
| URI: | http://kb.psu.ac.th/psukb/handle/2016/12857 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 309089.pdf | 10.35 MB | Adobe PDF | View/Open |
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