Please use this identifier to cite or link to this item: http://kb.psu.ac.th/psukb/handle/2553/1577
Title: Quality of fresh chicken meat and its quality after process in retort pouch tom yum soup condition
Other Titles: คุณภาพของเนื้อไก่สดและคุณภาพหลังการแปรรูปในสภาวะซุปต้มยำบรรจุถุงร้อน
Authors: Khwunsiri Chuaynukool
Prince of Songkla University Faculty of Agro-Industry (Food Technology)
Keywords: Food Effect of heat on
Chickens
Cookery (Meat)
Poultry as food
Meat Effect of heat on
Issue Date: 2008
Publisher: Prince of Songkla University
Description: Thesis (M.Sc., Food Technology)--Prince of Songkla University, 2008
URI: http://kb.psu.ac.th/psukb/handle/2553/1577
Appears in Collections:850 Thesis

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