Enhancement of Gel strength of Surimi using oxidized phenolic compounds

Enhancement of Gel strength of Surimi using oxidized phenolic compounds

Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009

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Bibliographic Details
Main Author: Amjad Khansaheb Balange
Other Authors: Soottawat Benjakul
Format: Theses and Dissertations
Language:English
Published: Prince of Songkla University 2010
Subjects:
Surimi
Oxidizing agents
Fishery products
Fish as food
Fishery processing
Online Access:http://kb.psu.ac.th/psukb/handle/2010/5851
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2010/5851

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