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http://kb.psu.ac.th/psukb/handle/2553/1576| Title: | Effect of tuna internal organs quality and the acceleration of protein hydrolysis on changes in fish sauce characteristics during fermentation |
| Other Titles: | ผลของคุณภาพเครื่องในปลาทูน่าและการเร่งการย่อยสลายโปรตีนต่อการเปลี่ยนแปลงคุณลักษณะของน้ำปลาระหว่างการหมัก |
| Authors: | Sirima Disarapong Prince of Songkla University Faculty of Agro-Industry (Food Technology) |
| Keywords: | Fermented foods;Tuna;Fish sauce |
| 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/2553/1576 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| license.html | 118 B | HTML | View/Open | |
| 267110_app.pdf | 120.03 kB | Adobe PDF | View/Open | |
| 267110_bibli.pdf | 158.15 kB | Adobe PDF | View/Open | |
| 267110_ch4.pdf | 52.5 kB | Adobe PDF | View/Open | |
| 267110_ch3.pdf | 874.58 kB | Adobe PDF | View/Open | |
| 267110_ch2.pdf | 144.41 kB | Adobe PDF | View/Open | |
| 267110_ch1.pdf | 226.92 kB | Adobe PDF | View/Open | |
| 267110_con.pdf | 82.06 kB | Adobe PDF | View/Open | |
| 267110_ab.pdf | 146.23 kB | Adobe PDF | View/Open | |
| 267110_ti.pdf | 45.36 kB | Adobe PDF | View/Open |
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