Enhancement of Gel strength of Surimi using oxidized phenolic compounds

• 主要作者: Amjad Khansaheb Balange
• 其他作者: Soottawat Benjakul
• 格式: Theses and Dissertations
• 語言: English
• 出版: Prince of Songkla University 2010
• 主題: Surimi; Oxidizing agents; Fishery products; Fish as food; Fishery processing
• 在線閱讀: http://kb.psu.ac.th/psukb/handle/2010/5851

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