Please use this identifier to cite or link to this item:
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
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
Appears in Collections:850 Thesis

Files in This Item:
File Description SizeFormat 
license.html118 BHTMLView/Open
296475_app.pdf3.36 MBAdobe PDFView/Open
296475_bibli.pdf78.88 kBAdobe PDFView/Open
296475_ch4.pdf39.73 kBAdobe PDFView/Open
296475_ch3.pdf22.67 MBAdobe PDFView/Open
296475_ch2.pdf81.42 kBAdobe PDFView/Open
296475_ch1.pdf108.37 kBAdobe PDFView/Open
296475_con.pdf89.77 kBAdobe PDFView/Open
296475_ab.pdf97.93 kBAdobe PDFView/Open
296475_ti.pdf77.31 kBAdobe PDFView/Open

Items in PSU Knowledge Bank are protected by copyright, with all rights reserved, unless otherwise indicated.