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

id	th-psu.2010-5851
record_format	dspace
spelling	th-psu.2010-58512010-08-31T19:12:19Z Enhancement of Gel strength of Surimi using oxidized phenolic compounds Amjad Khansaheb Balange Soottawat Benjakul Surimi Oxidizing agents Fishery products Fish as food Fishery processing Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009 2010-08-31T07:35:51Z 2010-08-31T07:35:51Z 2009 Thesis http://kb.psu.ac.th/psukb/handle/2010/5851 en_US application/pdf Prince of Songkla University
institution	Prince of Songkhla University
building	Khunying Long Athakravi Sunthorn Learning Resources Center
country	Thailand
collection	PSU Knowledge Bank
language	English
topic	Surimi Oxidizing agents Fishery products Fish as food Fishery processing
spellingShingle	Surimi Oxidizing agents Fishery products Fish as food Fishery processing Amjad Khansaheb Balange Enhancement of Gel strength of Surimi using oxidized phenolic compounds
description	Thesis (Ph.D., Food Science and Technology)--Prince of Songkla University, 2009
author2	Soottawat Benjakul
author_facet	Soottawat Benjakul Amjad Khansaheb Balange
format	Theses and Dissertations
author	Amjad Khansaheb Balange
author_sort	Amjad Khansaheb Balange
title	Enhancement of Gel strength of Surimi using oxidized phenolic compounds
title_short	Enhancement of Gel strength of Surimi using oxidized phenolic compounds
title_full	Enhancement of Gel strength of Surimi using oxidized phenolic compounds
title_fullStr	Enhancement of Gel strength of Surimi using oxidized phenolic compounds
title_full_unstemmed	Enhancement of Gel strength of Surimi using oxidized phenolic compounds
title_sort	enhancement of gel strength of surimi using oxidized phenolic compounds
publisher	Prince of Songkla University
publishDate	2010
url	http://kb.psu.ac.th/psukb/handle/2010/5851
_version_	1681496731597930496

Enhancement of Gel strength of Surimi using oxidized phenolic compounds

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