Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/13432
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorAvtar Singh-
dc.date.accessioned2021-03-12T03:52:04Z-
dc.date.available2021-03-12T03:52:04Z-
dc.date.issued2018-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/13432-
dc.descriptionThesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2018en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Thailand*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/th/*
dc.subjectSquids Preservationen_US
dc.subjectFishery products Preservationen_US
dc.titleValue-added products from squid (loligo formosana) ovary and pen: characterization and application in food systemsen_US
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Food Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร-
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