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dc.contributor.authorPatchaniya Eakpetchen_US
dc.date2008en_US
dc.date.accessioned2010-05-06T04:53:42Z-
dc.date.available2010-05-06T04:53:42Z-
dc.date.issued2008en_US
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2553/1560-
dc.descriptionThesis (M.Sc., Food Technology)--Prince of Songkla University, 2008en_US
dc.formatxviii, 162 leaves : ill.en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFishery productsen_US
dc.subjectShrimp fisheriesen_US
dc.subjectShrimpsen_US
dc.subjectShrimp industryen_US
dc.subjectFishery processingen_US
dc.titleGelling properties of pacific white shrimp (Litopenaeus vannamei) meat and gel stability as affected by multiple freeze-thawingen_US
dc.title.alternativeสมบัติการเกิดเจลของเนื้อกุ้งขาว (Litopenaeus vannamei) และความคงตัวของเจลระหว่างการแช่แข็งทำลายen_US
dc.typeThesisen_US
dc.contributor.departmentPrince of Songkla University Faculty of Agro-Industry (Food Technology)en_US
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