Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2553/1568
Title: Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish
Other Titles: ผลของพีเอช ลิปิดและตัวเชื่อมประสานโปรตีนต่อสมบัติของฟิล์มซุริมิจากปลาเขตร้อน
Authors: Krittabhart Chinabhark
Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Keywords: Surimi
Fishery products
Lipids
Proteins
Issue Date: 2005
Publisher: Prince of Songkla University
Description: Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005
URI: http://kb.psu.ac.th/psukb/handle/2553/1568
Appears in Collections:850 Thesis

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