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dc.contributor.authorKhwunsiri Chuaynukoolen_US
dc.date2008en_US
dc.date.accessioned2010-05-06T04:54:34Z-
dc.date.available2010-05-06T04:54:34Z-
dc.date.issued2008en_US
dc.identifier.urihttp://kb.psu.ac.th/psukb/handle/2553/1577-
dc.descriptionThesis (M.Sc., Food Technology)--Prince of Songkla University, 2008en_US
dc.formatxvi, 85 leaves : ill.en_US
dc.language.isoenen_US
dc.publisherPrince of Songkla Universityen_US
dc.subjectFood Effect of heat onen_US
dc.subjectChickensen_US
dc.subjectCookery (Meat)en_US
dc.subjectPoultry as fooden_US
dc.subjectMeat Effect of heat onen_US
dc.titleQuality of fresh chicken meat and its quality after process in retort pouch tom yum soup conditionen_US
dc.title.alternativeคุณภาพของเนื้อไก่สดและคุณภาพหลังการแปรรูปในสภาวะซุปต้มยำบรรจุถุงร้อนen_US
dc.typeThesisen_US
dc.contributor.departmentPrince of Songkla University Faculty of Agro-Industry (Food Technology)en_US
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