Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish

Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from low quality fish

Master of Science (Food Technology)

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書目詳細資料
主要作者:	Suttirug Phatcharat
其他作者:	Food Technology
格式:	Theses and Dissertations
語言:	English
出版:	Prince of Songkla University 2005
主題:	Surimi Fishery products Fish as food Oxidizing agents
在線閱讀:	http://kb.psu.ac.th/psukb/handle/2010/6013
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Prince of Songkhla University
語言:	English

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