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Faculty of Agro-Industry
850 Food Technology
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2005
Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish
Suttirug Phatcharat
;
Food Technology
2005
Model for optimization of glycerolysis palm olein by immobilized lipase
Benjamas Cheirsilp
;
Aran H-Kittikun
;
Faculty of Agro-Industry Department of Biotechnology
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Aran H-Kittikun
1
Benjamas Cheirsilp
1
Chakree Thongraung
1
Kanokwan Matmaroh
1
Krittabhart Chinabhark
1
Pavara Sawangsaeng
1
Santad Wichienchot
1
Saroat Rawdkuen
1
Sirima Disarapong
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Somrutai Jitpukdeebodintra
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3
Fishery products
3
Surimi
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Food additives
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Maillard reaction
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Tuna
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Antioxidants
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Black Tiger Prawn
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Chickens
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Citrus fruits
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Enzymes Analysis
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