Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/12857
Full metadata record
DC FieldValueLanguage
dc.contributor.advisorSaowakon Wattanachant-
dc.contributor.authorPirinya Wongwiwat-
dc.date.accessioned2020-05-01T03:12:52Z-
dc.date.available2020-05-01T03:12:52Z-
dc.date.issued2009-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/12857-
dc.descriptionThesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2009en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFood Qualityen_US
dc.subjectPhosphatesen_US
dc.subjectPhosphates Physiological effecten_US
dc.subjectChickensen_US
dc.titleEffect of phosphates on quality of spent hen muscle marinated with Tom-Yum pasteen_US
dc.title.alternativeผลของสารประกอบฟอสเฟตต่อคุณภาพของเนื้อไก่หมักเครื่องต้มยำen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
Appears in Collections:850 Thesis

Files in This Item:
File Description SizeFormat 
309089.pdf10.35 MBAdobe PDFView/Open
Show simple item record


Items in PSU Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.