Production of protein hydrolysate processing antioxidant activities with negligible muddy-and fishy-odour/flavour from freshwater and marine fish

Production of protein hydrolysate processing antioxidant activities with negligible muddy-and fishy-odour/flavour from freshwater and marine fish

Thesis (Ph.D. (Food Science and Technology))--Prince of Songkla University, 2014

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Bibliographic Details
Main Author: Suthasinee Yarnpakdee
Other Authors: Soottawat Benjakul
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2015
Subjects:
antioxidant
Freshwater fishes
Marine fishes
Online Access:http://kb.psu.ac.th/psukb/handle/2010/10023
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2010/10023

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