Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2016/17367
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dc.contributor.advisorSoottawat Benjakul-
dc.contributor.authorYuwathida Kwalumtharn-
dc.date.accessioned2022-01-06T07:42:22Z-
dc.date.available2022-01-06T07:42:22Z-
dc.date.issued2002-
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2016/17367-
dc.descriptionThesis (M.Sc., Fishery Products Technology)--Prince of Songkla University, 2002en_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.subjectSurimien_US
dc.subjectFishery productsen_US
dc.subjectFish as fooden_US
dc.subjectPriacanthus tayenusen_US
dc.titleImprovement of gel quality of Surimi from Bigeye snapper (Priacanthus tayenus)en_US
dc.title.alternativeการปรับปรุงคุณภาพเจลซูริมิจากปลาตาหวาน-
dc.typeThesisen_US
dc.contributor.departmentFaculty of Agro-Industry (Material Product Technology)-
dc.contributor.departmentคณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีวัสดุภัณฑ์-
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