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http://kb.psu.ac.th/psukb/handle/2553/1568Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Krittabhart Chinabhark | en_US |
| dc.date | 2005 | en_US |
| dc.date.accessioned | 2010-05-06T04:54:07Z | - |
| dc.date.available | 2010-05-06T04:54:07Z | - |
| dc.date.issued | 2005 | en_US |
| dc.identifier.uri | http://kb.psu.ac.th/psukb/handle/2553/1568 | - |
| dc.description | Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2005 | en_US |
| dc.format | [xvii] 151 leaves | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Prince of Songkla University | en_US |
| dc.subject | Surimi | en_US |
| dc.subject | Fishery products | en_US |
| dc.subject | Lipids | en_US |
| dc.subject | Proteins | en_US |
| dc.title | Effect of pH. Lipids and protein crosslinkers on the properties of surimi film from tropical fish | en_US |
| dc.title.alternative | ผลของพีเอช ลิปิดและตัวเชื่อมประสานโปรตีนต่อสมบัติของฟิล์มซุริมิจากปลาเขตร้อน | en_US |
| dc.type | Thesis | en_US |
| dc.contributor.department | Prince of Songkla University Faculty of Agro-Industry (Food Technology) | en_US |
| Appears in Collections: | 850 Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| license.html | 118 B | HTML | View/Open | |
| 271588_app.pdf | 123.02 kB | Adobe PDF | View/Open | |
| 271588_bibli.pdf | 119.43 kB | Adobe PDF | View/Open | |
| 271588_ch4.pdf | 57.05 kB | Adobe PDF | View/Open | |
| 271588_ch3.pdf | 980.26 kB | Adobe PDF | View/Open | |
| 271588_ch2.pdf | 132.22 kB | Adobe PDF | View/Open | |
| 271588_ch1.pdf | 249.84 kB | Adobe PDF | View/Open | |
| 271588_con.pdf | 91.96 kB | Adobe PDF | View/Open | |
| 271588_ab.pdf | 149.34 kB | Adobe PDF | View/Open | |
| 271588_ti.pdf | 87.81 kB | Adobe PDF | View/Open |
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