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dc.contributor.authorManat Chaijanen_US
dc.date2006en_US
dc.date.accessioned2010-05-06T04:53:58Z-
dc.date.available2010-05-06T04:53:58Z-
dc.date.issued2006en_US
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2553/1565-
dc.descriptionThesis (Ph.D., Food Technology)--Prince of Songkla University, 2006en_US
dc.formatxx, 205 leavesen_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFishery productsen_US
dc.subjectMuscle proteinsen_US
dc.subjectFishery processingen_US
dc.subjectSurimien_US
dc.titleCharacterization of muscie proteins and interaction between myofibrillar proteins and myglobin of Dark-Fleshed fish used for surimi productionen_US
dc.title.alternativeการจำแนกคุณลักษณะของโปรตีนกล้ามเนื้อและอันตรกิริยาระหว่างโปรตีนไมโอไฟบริลกับไมโอโกกลบินของปลาเนื้อดำที่ใช้ผลิตซูริมิen_US
dc.typeThesisen_US
dc.contributor.departmentPrince of Songkla University Faculty of Agro-Industry (Food Technology)en_US
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